Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.
