PASSOVER STUFFING WITH NUTS AND MUSHROOMS
I was looking for an interesting stuffing recipe and decided to give this one a try. Unfortunately I have never been able to find chestnuts at Passover time so I substitute walnuts. I was shocked at how much everyone loved this dish so I continue to make it every year. I found the recipe at www.jewish-food.org/. Credit is give to Sean McCormick ([email protected]). I have always made this in a separate pan so the vegetarians at the table can enjoy it.
Provided by TSUalum93
Categories European
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 117.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 35.2, Sodium 288.4, Carbohydrate 11.8, Fiber 1.2, Sugar 1.8, Protein 2.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love