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2 c Chopped onion

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

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. 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.