Side Pannel
Passover Stuffing with Chestnuts and Mushrooms
Passover Stuffing with Chestnuts and Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Vegetables
Ingredients List
- 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
Directions
Cook onion and celery in margarine in medium-size skillet, covered, over
medium heat until tender, 8-10 minutes. Scrape into bowl.
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 or dinarily would.
Or bake stuffing in greased shallow 2-quart oven-proof casserole in
preheated moderate oven (350'F) for 45 minutes.
medium heat until tender, 8-10 minutes. Scrape into bowl.
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 or dinarily 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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