Passover Stuffing with Chestnuts & Mushrooms
Yield
12 servingsPrep
15 minCook
45 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
celery
coarsely chopped |
|
| 6 | tablespoons |
margarine
|
|
| 4 | each |
matzo crackers
|
*
|
| 2 | cups |
chestnuts
cooked, chopped |
*
|
| 2 | cups |
mushrooms
thinly sliced |
|
| 2 | teaspoons |
thyme
fresh |
*
|
| 2 | teaspoons |
sage
fresh |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | teaspoons |
rosemary leaves
fresh |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
ell beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
celery
coarsely chopped |
|
| 9E+1 | ml |
margarine
|
|
| 4 | each |
matzo crackers
|
*
|
| 473 | ml |
chestnuts
cooked, chopped |
*
|
| 473 | ml |
mushrooms
thinly sliced |
|
| 1E+1 | ml |
thyme
fresh |
*
|
| 1E+1 | ml |
sage
fresh |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
rosemary leaves
fresh |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | large |
eggs
ell beaten |
|
Directions
Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 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. Stuff 12 to 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.
