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Ingredients Edit

Directions Edit

  1. Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8–10 minutes.
  2. Scrape into bowl.
  3. Soak matzohs in water to cover 3–5 minutes.
  4. Drain; squeeze dry.
  5. Add to bowl.
  6. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
  7. Stuff 12 – 14 pound turkey; roast as you ordinarily would.
  8. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350 °F) for 45 minutes.

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