Mushroom and Cashew Stuffing

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

Step-by-step instructions

1. 1

   Preheat oven to 400°F

2. 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. 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. 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.