1 large turkey
For the stuffing:
• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine
• Vegetable oil
• 2 medium-sized onions, cubed • 2 tablespoons soup mix
• 1 stalk celery, diced
• 10 rosemary twigs
• 3⁄4 to 1 cup walnuts, chopped
For the basting oil:
• 1⁄2 cup olive oil
• 1 1⁄2 teaspoons mustard
• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika
Heat oven to 350 degrees.
Clean turkey thoroughly.
To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.
Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your
hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.