Passover Stuffing With Nuts And Mushrooms - cooking recipe

Ingredients

2 cups chopped onions
2 cups celery, coarsely chopped
6 tablespoons margarine
4 sheets matzohs
2 cups chestnuts, cooked and chopped or 2 cups walnuts, chopped
2 cups mushrooms, thinly sliced
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh sage
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, well beaten

Preparation

Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl.
Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
Add nuts, 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 (350'F) for 45 minutes.