Serve fish with sauce, hot or at room temperature.

Entrée From Estonia:

Turkey with Matzah Stuffing

Recipe courtesy of Larisa Simonova from Tallinn, Estonia

Ingredients:

1 large turkey

For the stuffing:

10 pieces of matzah

1 1/2 cups of white wine

vegetable oil (for frying onions)

2 medium-sized onions, cubed

2 tablespoons of soup mix

1 stalk of celery, diced

10 rosemary twigs

1/4 to 1 cup of walnuts, chopped

For the basting oil:

1/2 cup of olive oil

1 1/2 teaspoons of mustard

1/2 teaspoon of black pepper

1/2 teaspoon of paprika

Preparation:

Clean turkey thoroughly.

Soak matzah in a dish with the white wine, until soft.

Fry the onions until the color is golden. Mix the onions together with matzah, then add the celery, rosemary and walnuts.

Heat oven to 350 degrees. 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.