Mushroom and Cashew Stuffing |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This is a hearty stuffing that bursts with texture and flavor. Mmmm, Mmmm, so yummy! Ingredients:
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 |
Directions:
1. Preheat oven to 400°F
2. 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.
3. 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.
4. 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.
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