8 C. 1/2″ cubed white sandwich bread
1/3 C chopped jarred Roasted Red Bell Pepper
1/4 C. Butter
1 1/2 C. Roasted, unsalted Cashews halves & pieces
1 large Red Onion, chopped
1 t. dried Rosemary
3 Celery Stalks, chopped
1/4 t. Ground Nutmeg
1/2 lb Button Mushrooms, sliced
3/4 C. Chicken Broth
3 Eggs, beaten
Salt & Pepper
Preheat oven to 400 degrees. Toast bread crumbs on a cookie sheet for about 20 minutes, until evenly golden, turning once. Transfer to a large mixing bowl. Reduce oven temperature to 350F. Lightly grease a 13×9 inch baking dish. Melt butter in a heavy skillet. Saute onion, celery and mushrooms until tender. Season with salt and pepper. Add vegetables to bread cubes along with roasted red pepper. In a separate bowl, combine cashews, rosemary, nutmeg, broth and eggs. Add nut mixture to bread mixture. Mix well and transfer to the baking dish. Bake, covered, about 1 hour. If you desire a browned top, remove cover for final 15 minutes of baking. Serves 6 to 8.