Mushroom And Cashew Stuffing

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

1. Preheat oven to 400u0b0F
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 350u0b0F.
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. 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.

white bread, butter, red onion, red pepper, button mushroom, celery, unsalted cashews, thyme, fresh rosemary, ground nutmeg, chicken broth, eggs

Taken from www.food.com/recipe/mushroom-and-cashew-stuffing-163441 (may not work)