Matzo, Walnut and Mushroom Stuffing

• 1 cup walnuts, coarsely chopped
• 14 cup unsalted margarine
• 8 lightly salted matzos, broken into bite-size pieces (6 cups)
• 2 onions, diced
• 1 cup carrot, diced
• 1 cup celery, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves or 1 12 teaspoons dried thyme leaves
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 (10 ounce) package mushrooms, wiped clean and coarsely chopped
• 13 cup fresh parsley, chopped
• 3 large eggs, well beaten

1. In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes.
2. Transfer to large bowl.
3. Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo.
4. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts.
5. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
6. Wipe out skillet; add remaining margarine.
7. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender.
8. Add garlic, thyme, salt and pepper; cook 1 minute.
9. Add mushrooms; cook 4 minutes, until tender.
10. Stir into matzo mixture.
11. Let cool; stir in parsley and eggs.
12. Stuff into Roast Capon recipe #.

walnuts, unsalted margarine, onions, carrot, celery, garlic, thyme, salt, fresh ground pepper, mushrooms, fresh parsley, eggs

Taken from www.food.com/recipe/matzo-walnut-and-mushroom-stuffing-126858 (may not work)