See also:More vegetarian stuffing recipes
- 3/4 pound bread, cubed
- 1/4 cup butter
- 1 large red onion, chopped
- 1 large red bell pepper, chopped
- 1/2 pound mushrooms, sliced
- 3 stalks celery, chopped
- 1 1/2 cups roasted cashew pieces
- 2 tbsp fresh thyme or 1 tsp dried
- 2 tbsp fresh rosemary, or 1 tsp dried
- 1/4 tsp ground nutmeg
- 3/4 cup vegetable broth
- 2 eggs, beaten
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 degrees.
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, vegetable broth and beaten eggs. Stir well and pour into an 8-inch greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.
Makes 8 servings of vegetarian stuffing.