Cashew - Rosemary Stuffing

Janet VanDerlinden


I got this recipe from the local News Telegram today.

No guilt. No fuss. An easy Thanksgiving stuffing


★★★★★ 3 votes

15 Min
30 Min


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1 stick
or 1/2 cup butter, divided
1 large
yellow onion, diced
stalks of celery, chopped
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
1/2 tsp
ground black pepper
12 to 14 oz bag stuffing mix
2 c
chicken broth

How to Make Cashew - Rosemary Stuffing


  • 1Preheat 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.
  • 2Coat a 9 X 13 inch baking or casserole dish with cooking spray.
  • 3In 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.
  • 4Stir in the garlic powder and thyme, then heat for another minute. Add the remaining 6 tablespoons of butter and stir until melted
  • 5Transfer 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.
  • 6In 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.
  • 7Bake for 30 minutes, or until browned on top and 165 F at center
  • 8Nutrition 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.

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