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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.
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