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Recipe of the month
Greek Wrap

Recipe Details
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Mushroom & Cashew Stuffing
Ingredients:
3/4 pound sliced white bread, cut into ½” cubes
1/4 cup butter
1 large red onion, chopped
1 large red pepper, chopped (about 2 cups)
1/2 pound button mushrooms, sliced
3 celery stalks, chopped
1 1/2 cups roasted, unsalted cashews, halves and pieces
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons fresh rosemary or 1 teaspoon dried
1/4 teaspoon ground nutmeg
3/4 cup canned chicken broth
2 2 eggs, beaten
Directions: Preheat oven to 400°F.

Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.

Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender – about 5 to 7 minutes. Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8” X 8” greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.
Servings: 8
Calories/Serving: 312
Nutrition: Each serving provides approximately: 312 calories; 10 g protein; 31 g carbohydrates; 3 g dietary fiber; 18 g fat (4 g saturated); 53 mg cholesterol; 69 mcg folate; 3 mg iron; 391 mg sodium.
Source: Wheat Foods Council
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