Passover stuffing with chestnuts and mushroom

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.