Mushroom and Cashew Stuffing

3/4 pound regular sliced white bread, cut into 1/2-inch cubes (about 8 cups)
1/4 cup low-fat margarine or butter
1 large red onion, chopped
1 large red pepper, chopped (about 2 cups)
1/2 pound button mushrooms, sliced
3 celery stalks, chopped
1 1/2 cups 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 cup canned chicken broth
2 eggs, beaten

Preheat oven to 400 degrees F. Grease an 8x8-inch greased baking pan or one of similar size.

Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally (about 20 minutes). Transfer to large mixing bowl.

Reduce oven temperature to 350 degrees F.

Melt low-fat margarine or butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes).

Add red peppers, mushrooms, and celery and 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 prepared pan. (Can be prepared a day ahead and refrigerated.)

Cover and bake for about 1 hour.

Servings: 8
Source: Wheat Foods Council