Description
A recipe for Mushroom & Cashew Stuffing

Ingredients

• 3/4 pound regular sliced white bread, cut into 1/2-inch cubes (about 8 cups)
  
• 1/4 cup butter or margarine
  
• 1 large red onion, chopped
  
• 1 large red pepper, chopped (about 2 cups)
  
• 1/2 pound button mushrooms, sliced
  
• 3 celery stalks, chopped
  
• 1 1/2 cups roasted, unsalted cashews, halves and pieces
  
• 2 tablespoons fresh thyme or 1 teaspoon dried
  
• 2 tablespoons fresh rosemary or 1 teaspoon dried
  
• 1/4 teaspoon ground nutmeg
  
• 3/4 cup canned low-fat chicken broth
  
• 2 eggs, beaten

Preparation
Preheat oven to 400°F. Place bread cubes in 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 onion and cook until clear, stirring occasionally (about 10 minutes). Add red pepper, mushrooms and celery; cook until tender (about 5 to 7 minutes). Combine with bread in mixing bowl; add cashews, thyme, rosemary, nutmeg, broth and beaten eggs.

Stir well and pour into an 8- x 8-inch greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated.) Cover and bake for about 1 hour.

Nutrition
Approximate nutrition analysis per serving (one serving = one cup): 315 calories, 19g fat, 6g saturated fat, 57mg cholesterol, 370mg sodium, 30g carbohydrates, 3g dietary fiber, 10g protein, 56mcg folate

Serves
Makes 8 servings.

Variations
no information available