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

2	c	Chopped onion
2	c	Celery,coarsely chopped
6	tb	Margarine
4		Matzoh crackers
2	c	Chestnuts,cooked,chopped
2	c	Mushrooms,thinly sliced
2	ts	Thyme fresh
2	ts	Rosemary,fresh
2	ts	Sage,fresh
1/2	c	Parsley,chopped
1	ts	Salt
1/4	ts	Pepper
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.

previous

next