Mushroom and Cashew Stuffing

This is a hearty stuffing that bursts with texture and flavor. Mmmm, Mmmm, so yummy!

• Ready In: 1 hr 40 mins
• Serves: 8

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.