Passover Stuffing with Chestnuts and Mushrooms

Passover Stuffing with Chestnuts and Mushrooms Ingredients

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

Instructions for Passover Stuffing with Chestnuts and Mushrooms

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 or dinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350F) for 45 minutes. Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" on Apr 4, 1997

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Chestnut	Eggs	Margarine
Mushroom	Onion	Parsley	Rosemary
Sage	Salt	Thyme

Passover Breads Vegetables Kosher/pare Stuffing Celery Mushrooms Onion Parsley Grains

for flavor and categorization

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