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Passover Stuffing with Chestnuts & Mushroom

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Submitted by jcpeters01

YIELD

1 batch

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

2 473
CUPS ML ONIONS
chopped
2 473
CUPS ML CELERY
chopped
6 9E+1
TABLESPOONS ML MARGARINE
4 4
EACH EACH MATZO CRACKERS *
2 473
CUPS ML CHESTNUTS
cooked, chopped *
2 473
CUPS ML MUSHROOMS
sliced
2 1E+1
TEASPOONS ML THYME *
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
2 1E+1
TEASPOONS ML SAGE *
½ 118
CUP ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 2
LARGE LARGE EGGS
beaten

Directions

Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8 to 10 minutes.

Scrape into bowl.

Soak matzohs in water to cover 3 to 5 minutes. Drain; squeeze dry.

Add to bowl.

Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 237 75% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 901mg 38%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 35% Vitamin C 31%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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