from the kitchen of Victoria Bertoni

MUSHROOM & CASHEW STUFFING

3/4 lb. regular sliced white bread, sut into 1/2-inch cubes (about 8cups)
1/4 C. oleo or butter
1 large red pepper, chopped ( about 2 cups)
1/2 lb. button mushrooms, sliced
3 celery stalks, chopped
1 1/2 C. roasted, unsalted cashews, halves and pieces
2 Tbsp. fresh or 1 teaspoon dried thyme
2 Tbsp. fresh or 1 teaspoon dried rosemary
1/4 tsp. ground nutmeg
3/4 C. canned chicken broth
2 eggs, beaten
1 large red onion, chopped

Preheat oven to 400. Place bread cubes on lg, shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Put into large mixing bowl.Turn oven down to 350. Melt oleo in heavy skillet. Add onion and cook until clear, stirring occasionally-about 10 minutes. Add red peppers, mushrooms and celery; cook until tender-about 5 to 7 minutes. Mix with bread in mixing bowl.  Add nuts, seasonings, broth and beaten eggs. Stir well and pour into a 8x8 greased baking pan. Bake, covered for about 1 hour makes 8 servings. Can be prepared a day ahead and refrigerated.