Prep Time: 15 Min.
Cook Time: 1 Hr. 20 Min.
What you need:
* 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.