Mushroom & Cashew Stuffing
Courtesy of Wheat Foods Council 8 Servings • 15 Min. Prep Time • 1 Hr. 20 Min. Cook Time| Ingredients |
|---|
| 3/4 lb. sliced white bread, cut into 1/2-in. cubes |
| 1/4 c. butter |
| 1 large red onion, chopped |
| 1 large red pepper, chopped (about 2 c.) |
| 1/2 lb. button mushrooms, sliced |
| 3 celery stalks, chopped |
| 1 1/2 c. roasted, unsalted cashews, halves and pieces |
| 2 Tbsp. fresh thyme or 1 tsp. dried |
| 2 Tbsp. fresh rosemary or 1 tsp. dried |
| 1/4 tsp. ground nutmeg |
| 3/4 c. 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. Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8 X 8-in. greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.
Nutrition:
Calories: 312; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 53mg; Total Carbs: 31g; Fiber: 3g; Protein: 10g; Sodium: 391mg;