Matzo, Walnut and Mushroom Stuffing

Ingredients

• 1 cup walnuts, coarsely chopped
• 1/4 cup unsalted margarine
• 8 lightly salted matzos, broken into bite-size pieces (6 cups)
• 2 onions, diced
• 1 cup carrot, diced
• 1 cup celery, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leave or 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 (10 ounce) package mushrooms, wiped clean and coarsely chopped
• 1/3 cup fresh parsley, chopped
• 3 large eggs, well beaten

Directions

1. 1

   In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.

2. 2

   Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.

3. 3

   Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.