Cashew - Rosemary Stuffing

Janet VanDerlinden

By
@TexasJanet

I got this recipe from the local News Telegram today.

No guilt. No fuss. An easy Thanksgiving stuffing


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Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Ingredients

1 stick
or 1/2 cup butter, divided
1 large
yellow onion, diced
4
stalks of celery, chopped
1
red bell pepper, cored and diced
4 oz
cremini mushrooms, chopped
2 clove
garlic, minced
1 tsp
garlic powder
1 tsp
dried thyme
1 c
cashew nut pieces
2 Tbsp
chopped fresh rosemary
1 large
orange zest
1 tsp
salt
1/2 tsp
ground black pepper
1
12 to 14 oz bag stuffing mix
2 c
chicken broth
1
egg

Directions Step-By-Step

1
Preheat oven 350 F. *if the oven is on, it's fine to cook this stuffing at whatever temperature is needed for the turkey or other dishes.
2
Coat a 9 X 13 inch baking or casserole dish with cooking spray.
3
In a large skillet over medium-high, heat 2 tablesoons of the butter until it melts. Add the onion, celery, bell pepper, mushrooms and garlic. Saute until the onions start to brown, about 7 to 8 minutes.
4
Stir in the garlic powder and thyme, then heat for another minute. Add the remaining 6 tablespoons of butter and stir until melted
5
Transfer the vegetable mixture to a large bowl, scraping the pan. Add the cashews, rosemary, orange zest, salt and pepper. Stir well, then mix in the stuffing mix.
6
In a second bowl, whisk togehter the broth and egg, then drizzle over the stuffing mixture. Mix very well, then spoon the mixture into the prepared baking or casserole dish.
7
Bake for 30 minutes, or until browned on top and 165 F at center
8
Nutrition information per serving (values are rounded to the nearest whole number):430 calories;200 calories from fat (36 precent of total calories); 22 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 47 g carbohydrate; 11 g protein; 5g fiber; 940 mg sodium.

About this Recipe