A recipe for Passover Stuffing with Chestnuts and Mushrooms. Follow the simple recipe instructions for Passover Stuffing with Chestnuts and Mushrooms shared by other home cooking experts.
Ingredients
2 c. Chopped onion2 c. Celery, coarsely chopped
6 Tbs. Margarine
4 Matzoh crackers
2 c. Chestnuts, cooked, chopped
2 c. Mushrooms, thinly sliced
2 Tsp. Thyme fresh
2 Tsp. Rosemary, fresh
2 Tsp. Sage, fresh
1/2 c. Parsley, chopped
1 Tsp. Salt
1/4 Tsp. Pepper
2 Eggs, well beaten
Directions
1. Cook onion and celery in margarine in medium-size skillet, covered, overmedium 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.
