Passover Stuffing With Chestnuts & Mushroom Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chopped onion,
2 cup: Celery, coarsely chopped
6 tbsp: Margarine,
4: Matzoh crackers,
2 cup: Chestnuts, cooked,chopped
2 cup: Mushrooms, thinly sliced
2 tsp: Thyme fresh,
2 tsp: Rosemary, fresh
2 tsp: Sage, fresh
1/2 cup: Parsley, chopped
1 tsp: Salt,
1/4 tsp: 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. 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 (350F) for 45
minutes.
Source from luhu.jp
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 (350F) for 45
minutes.
Source from luhu.jp