Passover Stuffing With Nuts and Mushrooms

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“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 (fooddude@agt.net). I have always made this in a separate pan so the vegetarians at the table can enjoy it.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. Add nuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
  4. 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.

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