• 2 cups Chopped onion
• 2 cups Celery, coarsely chopped
• 6 tablespoons Margarine
• 4 Matzoh crackers
• 2 cups Chestnuts, cooked,chopped
• 2 cups Mushrooms, thinly sliced
• 2 teaspoons Thyme (fresh)
• 2 teaspoons Rosemary, fresh
• 2 teaspoons Sage, fresh
• 1/2 cup Parsley, chopped
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 Eggs, well beaten

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 chestnuts, 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.

Yield: 12 servings