Saute onions in oil until very soft, do not brown. About 10-12 minutes or maybe longer.

Add celery and cook for about 15 minutes, then add sliced mushrooms and cook gently until they give up fluid.

Soak farfel in warm water until soft, but not mushy.

Mix the farfel with onions and mushrooms. Add eggs that have been slightly beaten along with salt and pepper.

Pour into a 9 x 13- inch baking dish for about an hour. This can be basted with drippings from turkey or chicken that may be cooking at the same time. If not, baste with chicken soup or boullion (if using boullion, make sure to watch the salt you have seasoned the kugel with.

This can also be used for stuffing.