Passover Stuffing with Chestnuts and Mushroom

• 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
• 1/2 cup parsley leaves chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs beaten

1. Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8 to 10 minutes.
2. Scrape into bowl.
3. Soak matzohs in water to cover 3 to 5 minutes.
4. Drain; squeeze dry.
5. Add to bowl.
6. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.

onions, celery, margarine, matzo crackers, chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, black pepper, eggs

Taken from recipeland.com/recipe/v/passover-stuffing-chestnuts-mus-41729 (may not work)