MUSHROOM AND CASHEW STUFFING

Mushroom and Cashew Stuffing image

Provided by OhSheila

Categories Savory

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 lb sliced white bread, cut into 1/2 cubes
1/4 cup butter
1 large red onion, chopped
1 large red pepper, chopped (about 2 cups)
1/2 lb button mushroom, sliced
3 celery ribs, chopped
1 1/2 cups unsalted cashews, halves and pieces, roasted
2 tablespoons fresh thyme or 1 teaspoon dried thyme
2 tablespoons fresh rosemary or 1 teaspoon dried rosemary
1/4 teaspoon ground nutmeg
3/4 cup canned chicken broth
2 eggs, beaten

Steps:

Preheat oven to 400°F
Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.
Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender - about 5 to 7 minutes.
Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8" X 8" greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.

Nutrition Facts : Calories 353.4, Fat 20.5, SaturatedFat 6.5, Cholesterol 68.4, Sodium 513.9, Carbohydrate 33.9, Fiber 3.2, Sugar 5.7, Protein 11.4