Passover Stuffing with Chestnuts and Mushrooms
Passover Stuffing with Chestnuts and Mushrooms, a stuffings recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Passover Stuffing with Chestnuts and Mushrooms
Ingredients
- 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
-
- Cook onion and celery in margarine in medium-size skillet, covered, over
Method
- 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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