My eyes are getting too old to read the small print of my Lion House Entertaining recipe book, so writing it down here so I can zoom in and actually be able to read the recipe. This is one of our most favorite recipes in the book. We always double it too. Also I hate raisin in... well anything, so I leave them out.
Roasted Cashew Stuffing
Ingredients:
8 cups day old bread cubes
3/4 cup raisins
1/2 cup apple juice
4 celery ribs diced
1 large onion, chopped
3 cloves garlic, minced
1 cup fresh mushrooms, sliced
1/4 cup olive oil
1 cup fresh parsley, minced (I always forget to pick this up so I use about 1/3 cup dried)
1 teaspoon salt
1 1/2 teaspoons rubbed sage
3/4 teaspoon thyme
1/4 teaspoon black pepper (I'm going to be experimenting with white pepper this year as black is high in oxolates which my body likes turning into kidney stones)
1 egg
1 1/2-2 cups chicken broth
1 1/2 cups salted, roasted cashew pieces (it is important that it is the salted kind, did unsalted once and did not come out tasting the best, even with adding a bit of additional salt to the recipe to make up for it)
Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225 degree F for 30-40 minutes, tossing occasionally until partially dried.
Meanwhile, combine the raisins and apple juice in a sauce pan; bring to a boil. Remove from heat; let stand for 15 minutes. (You can skip this entirely if not using raisins, just have the measured juice ready to use.) In large skillet saute celery, onion, garlic and mushrooms in olive oil until tender. Add parsley, salt, sage, thyme, and pepper; mix well. Remove from heat.
Beat egg in broth in a bowl; add to vegetable mixture. Add bread cubes and raisin mixture; mix in cashews last. Toss well.
Use stuffing to stuff poultry or meat. Or transfer to a greased 9x13" baking dish. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake an additional 20-25 minutes or until lightly browned. Makes 10-12 servings.
We use glass dishes with much success!
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