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Title: Passover Stuffing with Chestnuts and Mushrooms
Categories: Jewish Poultry
Yield: 12 Servings

2cChopped onion
2cCelery,coarsely chopped
6tbMargarine
4 Matzoh crackers
2cChestnuts,cooked,chopped
2cMushrooms,thinly sliced
2tsThyme fresh
2tsRosemary,fresh
2tsSage,fresh
1/2cParsley,chopped
1tsSalt
1/4tsPepper
2 Eggs,well beaten

1. Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.

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