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Mushroom and Cashew Stuffing

Mushroom and Cashew Stuffing

Mushroom and Cashew Stuffing mixed with vegetables and chicken broth, flavored with rosemary and thyme.


3/4 pound sliced white bread, cut into 1/2-inch cubes
1/4 cup butter
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 chicken broth
2 eggs, beaten


Preheat oven to 400 degrees. 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

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-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 Information

Recipe makes 8 side dish servings.
Serving size: 1 serving
Calories: 312; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 53mg; Sodium: 391mg; Carbohydrates: 31g Protein: 10g; Fiber: 3g

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