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.
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