Passover Stuffing With Nuts and Mushrooms

TSUalum93's Note:

I was looking for an interesting stuffing recipe and decided to give this one a try. Unfortunately I have never been able to find chestnuts at Passover time so I substitute walnuts. I was shocked at how much everyone loved this dish so I continue to make it every year. I found the recipe at www.jewish-food.org/. Credit is give to Sean McCormick ([e-mail]). I have always made this in a separate pan so the vegetarians at the table can enjoy it.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 2 cups chopped onions
• 2 cups celery , coarsely chopped
• 6 tablespoons margarine
• 4 sheets matzohs
• 2 cups chestnuts, cooked and chopped or 2 cups walnuts , chopped
• 2 cups mushrooms , thinly sliced
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh sage
• ½ cup fresh parsley , chopped
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 eggs , well beaten

Directions:

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.
3. Add nuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
4. 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.