↞ recipe box start page
Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
8 cups 1/2-inch cubes white sandwich bread
1/4 cup butter
1 large red onion, chopped
1 large red pepper, chopped
3 stalks celery, chopped
1/2 pound button mushrooms, sliced
Salt and pepper, to taste
1 1/2 cups roasted, unsalted cashews (halves and pieces)
2 tbsp dried rosemary
1/4 teaspoon ground nutmeg
3/4 cup chicken broth
3 eggs, beaten
Preheat the oven to 400. Toast the bread cubes on a cookie sheet for about 20 minutes, until evenly golden, turning once. Transfer the bread cubes to a large mixing bowl. Reduce the oven temperature to 350.
Lightly grease a 13x9 inch baking pan. Melt the butter in a heavy skillet. Saute the onion, red pepper, celery, and mushrooms. Add the salt and pepper. When the vegetables are tender, add them to the bread cubes. In a separate bowl, stir together the cashews, rosemary, nutmeg, broth, and eggs. Add the nut mixture to the bread mixture.
When well mixed, transfer to the baking dish. Bake, covered, for about 1 hour. If you desire a browned top, remove the cover for the final 15 to 20 minutes of baking. Serves 6-8
NOTE: For a more intense chicken flavor, dissolve 2 chicken bouillon cubes into the broth. Add about 2 cups of chopped chicken to make this a very hearty dish.
view more member recipes
MUSHROOM CASHEW STUFFING
view my recipes
print
save
Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
8 cups 1/2-inch cubes white sandwich bread
1/4 cup butter
1 large red onion, chopped
1 large red pepper, chopped
3 stalks celery, chopped
1/2 pound button mushrooms, sliced
Salt and pepper, to taste
1 1/2 cups roasted, unsalted cashews (halves and pieces)
2 tbsp dried rosemary
1/4 teaspoon ground nutmeg
3/4 cup chicken broth
3 eggs, beaten
Preheat the oven to 400. Toast the bread cubes on a cookie sheet for about 20 minutes, until evenly golden, turning once. Transfer the bread cubes to a large mixing bowl. Reduce the oven temperature to 350.
Lightly grease a 13x9 inch baking pan. Melt the butter in a heavy skillet. Saute the onion, red pepper, celery, and mushrooms. Add the salt and pepper. When the vegetables are tender, add them to the bread cubes. In a separate bowl, stir together the cashews, rosemary, nutmeg, broth, and eggs. Add the nut mixture to the bread mixture.
When well mixed, transfer to the baking dish. Bake, covered, for about 1 hour. If you desire a browned top, remove the cover for the final 15 to 20 minutes of baking. Serves 6-8
NOTE: For a more intense chicken flavor, dissolve 2 chicken bouillon cubes into the broth. Add about 2 cups of chopped chicken to make this a very hearty dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffing - Sausage And Mushroom
by KitchenMagician
Makes 8 servings. 1 lb. bulk sausage meat 1 c. butter 2 c. chopped onion 2 c. chopped celery 1/4 c. fresh parsley 12 ounces fresh mushrooms, sliced 12 1/2 c. dry bread cubes 1 tsp. poultry s
by KitchenMagician
Makes 8 servings. 1 lb. bulk sausage meat 1 c. butter 2 c. chopped onion 2 c. chopped celery 1/4 c. fresh parsley 12 ounces fresh mushrooms, sliced 12 1/2 c. dry bread cubes 1 tsp. poultry s
Wild Mushroom Stuffing
by sgre52160
1 3/4 cup chicken stock 1/4 lb dried mushrooms (chanterelles, morels, black trumpets, porcini, or a mixed blend) 12 cups 1 inch bread cubes (Sourdough, Country White or Italian) 1 cup half-and-half
by sgre52160
1 3/4 cup chicken stock 1/4 lb dried mushrooms (chanterelles, morels, black trumpets, porcini, or a mixed blend) 12 cups 1 inch bread cubes (Sourdough, Country White or Italian) 1 cup half-and-half
Pork Chops With Mushroom Stuffing
by sgre52160
4 tbsp olive oil 2/3 cup chopped onions 1/2 cup chopped celery 4 tsp minced garlic 4 cups mushrooms, sliced 1 tsp chopped fresh thyme and oregano 6 tbsp Cabernet Sauvignon wine 4 cups dried bre
by sgre52160
4 tbsp olive oil 2/3 cup chopped onions 1/2 cup chopped celery 4 tsp minced garlic 4 cups mushrooms, sliced 1 tsp chopped fresh thyme and oregano 6 tbsp Cabernet Sauvignon wine 4 cups dried bre
Wild Rice And Mushroom Stuffing
by sgre52160
2 cups wild rice (about 12 oz) 4 tbsp (1/2 stick) butter, divided 4 tbsp extra-virgin olive oil, divided 12 oz fresh shiitake mushrooms, stemmed, sliced 12 oz oyster mushrooms, sliced 2 large oni
by sgre52160
2 cups wild rice (about 12 oz) 4 tbsp (1/2 stick) butter, divided 4 tbsp extra-virgin olive oil, divided 12 oz fresh shiitake mushrooms, stemmed, sliced 12 oz oyster mushrooms, sliced 2 large oni
Beef Roast With Mushroom Stuffing
by sgre52160
Roast 1/2 tsp salt 2 lb flank steak 1/4 tsp white pepper 1 tsp Dijon-style mustard Mushroom Stuffing 2 tbsp oil 4 oz chopped mushroom pieces 2 tbsp chives, chopped 1/2 cup dried bread crumb
by sgre52160
Roast 1/2 tsp salt 2 lb flank steak 1/4 tsp white pepper 1 tsp Dijon-style mustard Mushroom Stuffing 2 tbsp oil 4 oz chopped mushroom pieces 2 tbsp chives, chopped 1/2 cup dried bread crumb
view more member recipes
related CDKitchen recipes
Cashew Chicken Casserole
Chicken & Broccoli Casserole
Chicken & Stuffing
Ham and Broccoli Stuffing Casserole
Chicken And Stuffing Casserole
Shrimp Stuffing Casserole
Bratwurst With Rosemary And Mushroom Stuffing
Pork Chops And Stuffing With Curry
French Onion Chicken Casserole
Cashew Mushroom Stroganoff