Passover Stuffing with Chestnuts & Mushroom
Yield
1 batchPrep
10 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
celery
chopped |
|
| 6 | tablespoons |
margarine
|
|
| 4 | each |
matzo crackers
|
*
|
| 2 | cups |
chestnuts
cooked, chopped |
*
|
| 2 | cups |
mushrooms
sliced |
|
| 2 | teaspoons |
thyme
|
*
|
| 2 | teaspoons |
rosemary leaves
|
|
| 2 | teaspoons |
sage
|
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
celery
chopped |
|
| 9E+1 | ml |
margarine
|
|
| 4 | each |
matzo crackers
|
*
|
| 473 | ml |
chestnuts
cooked, chopped |
*
|
| 473 | ml |
mushrooms
sliced |
|
| 1E+1 | ml |
thyme
|
*
|
| 1E+1 | ml |
rosemary leaves
|
|
| 1E+1 | ml |
sage
|
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | 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.
