Instructions: 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 or dinarily would.

Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350F) for 45 minutes.

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