Passover Stuffing

2 c Celery,coarsely chopped

6 tb Margarine

4 Matzoh crackers

2 c Chestnuts,cooked,chopped

2 c Mushrooms,thinly sliced

2 ts Thyme fresh

2 ts Rosemary,fresh

2 ts Sage,fresh

1/2 c Parsley,chopped

1 ts Salt

1/4 ts Pepper

2 Eggs,well beaten

1. Cook onion and celery in margarine in medium-size skillet, covered, over

8-10 minutes. Scrape into bowl.

2. Soak matzohs in water to cover

3-5 minutes. Drain; squeeze dry. Add to

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.