Passover Stuffing With Nuts and Mushrooms

Name: Passover Stuffing With Nuts and Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by TSUalum93

"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 (fooddude@agt.net). I have always made this in a separate pan so the vegetarians at the table can enjoy it."

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 12

ingredients

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

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 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.