Title: Passover stuffing with chestnuts & mushroom
 Categories: Jewish, Holiday, Ethnic, Passover
      Yield: 12 Servings
 
      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
 
  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.