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


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


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.

About this Recipe