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Mushroom & Cashew Stuffing
Courtesy of Wheat Foods Council
Prep Time: 15 Min.
Cook Time: 1 Hr. 20 Min.
What you need:
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+ 3/4 lb. sliced white bread, cut into 1/2-in. cubes
+ 1/4 c. butter
+ 1 large red onion, chopped
+ 1 large red pepper, chopped (about 2 c.)
+ 1/2 lb. button mushrooms, sliced
+ 3 celery stalks, chopped
+ 1 1/2 c. roasted, unsalted cashews, halves and pieces
+ 2 Tbsp. fresh thyme or 1 tsp. dried
+ 2 Tbsp. fresh rosemary or 1 tsp. dried
+ 1/4 tsp. ground nutmeg
+ 3/4 c. canned chicken broth
+ 2 eggs, beaten
What to do:
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. Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8 X 8-in. greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.
Calories: 312; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 53mg; Total Carbs: 31g; Fiber: 3g; Protein: 10g; Sodium: 391mg;