Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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