Prep 20 mins
Cook 45 mins
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 (firstname.lastname@example.org). I have always made this in a separate pan so the vegetarians at the table can enjoy it.
- 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
- 1⁄2 cup fresh parsley, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 eggs, well beaten
- 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 nuts, 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.