Yield = 20

20 matzos
4 cups, approximately, soup stock
8 eggs
1 cup grated celery or onion
pepper
1/4 cup chopped parsley
1 cup chicken fat
4 t salt (this is too much if bouillon is used for stock)

Break up the matzos and dampen in the soup stock. Let the mixture rest for 15 minutes. Beat the eggs and mix with remaining ingredients. Add this mixture to the matzo and mix well. Place in oiled roasting pans and bake covered in 350 degree oven until done. (Length of cooking time depends on quantity). Be careful not to have the stuffing too thin or the time too long so as to cause it to become dry.
(figure one matzo per person)