Passover Stuffing With Nuts And Mushrooms

• 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

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

onions, celery, margarine, matzohs, chestnuts, mushrooms, thyme, fresh rosemary, fresh sage, fresh parsley, salt, pepper, eggs

Taken from www.food.com/recipe/passover-stuffing-with-nuts-and-mushrooms-162242 (may not work)