Ingredients: 2 cups chopped onion 2 cups celery, coarsely chopped 6 Tbsp. margarine 4 Matzoh crackers 2 cups chestnuts, cooked,chopped 2 cups mushrooms, thinly sliced 2 tsp. thyme fresh 2 tsp. rosemary,fresh 2 tsp. sage, fresh 1/2 cup parsley, chopped 1 tsp. salt 1/4 tsp. pepper 2 eggs, well beaten Directions:Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl. 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. |