Recipe - Passover Stuffing With Chestnuts And Mushrooms

2 cup Chopped onion
2 cup Celery,coarsely chopped
6 tablespoon Margarine
4 Matzoh crackers
2 cup Chestnuts,cooked,chopped
2 cup Mushrooms,thinly cut or sliced up
2 teaspoon Thyme fresh
2 teaspoon Rosemary,fresh
2 teaspoon Sage,fresh
One half cup Parsley,chopped
1 teaspoon Salt
One fourth teaspoon Pepper
2 Eggs,well beaten

Cook onion and celery in margarine in mediumsize skillet, covered, over
medium heat until tender, 810 minutes. Scrape into bowl.

Soak matzohs in water to cover 35 minutes. Drain; squeeze dry. Add to
bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt,
pepper and eggs. Stuff 1214 pound turkey; roast as you or dinarily would.
Or bake stuffing in greased shallow 2quart ovenproof casserole in
preheated moderate oven (350'F) for 45 minutes.

Posted to MCRecipe Digest V1 #551 by "Master Harper Gaellon"
gaellon@inch.com on Apr 4, 1997