1 c. oil
1 c. finely chopped onion
3/4 sliced mushrooms
1 c. diced celery
1 lb. matzah farfel
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
5 tbsp. chopped fresh dill weed
1/2 c. chopped parsley
3 c. clear chicken broth
2 eggs, lightly beaten

Heat oil in a kettle until and saute' the onions until tender. Add the mushrooms and celery and cook five minutes longer. Add the farfel and brown slightly. Combine the remaining ingredients in a pitcher and pour into the kettle. Mix well and remove from heat. Cool slightly before spooning into the cavity of the turkey. Enough for a 15-18 pound turkey. For large portions, double the recipe.