Mushroom And Cashew Stuffing - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F
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\u00b0F.
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\" greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.