Mushroom & Cashew Stuffing

"I love original and homemade dishes where you add the special ingredients yourself. This is definitely one of my favorites.”

Recipe

• 8 cups of ½-inch cubed white sandwich bread
• ¼ cup butter
• 1 large red onion, chopped
• 3 celery stalks, chopped
• ½ pound button mushrooms, sliced
• Salt and pepper
• 1⁄3 cup chopped jarred roasted red bell pepper
• 1½ cups roasted, unsalted cashews halves and pieces
• 1 teaspoon dried rosemary
• ¼ teaspoon ground nutmeg
• ¾ cup chicken broth
• 3 eggs, beaten

Preheat oven to 400F. Toast bread cubes on a cookie sheet for about 20 minutes, until evenly golden, turning once. Transfer to a large mixing bowl. Reduce oven temperature to 350F. Lightly grease a 13-by-9-inch baking dish. Melt butter in a heavy skillet. Sauté onion, celery and mushrooms until tender. Season with salt and pepper. Add vegetables to bread cubes along with roasted red pepper. In a separate bowl, combine cashews, rosemary, nutmeg, broth and eggs. Add nut mixture to bread mixture. Mix well and transfer to the baking dish. Bake, covered, about 1 hour. If you desire a browned top, remove cover for final 15 minutes of baking. Serves 6 to 8.

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