Passover Stuffing With Chestnuts And Mushrooms Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 cup: Chopped onion,
2 tsp: Rosemary, fresh
2 cup: Celery, coarsely chopped
2 tsp: Sage, fresh
6 tbsp: Margarine,
1/2 cup: Parsley, chopped
4: Matzoh crackers,
1 tsp: Salt,
2 cup: Chestnuts, cooked,chopped
1/4 tsp: Pepper,
2 cup: Mushrooms, thinly sliced
2: Eggs, well beaten
2 tsp: Thyme fresh,
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
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