Cashew Bread Stuffing

This is an updated version of the stuffing recipe from Thanksgiving 2018. This recipe was a success for both myself and those of my family who are not on the Specific Carbohydrate Diet. I think it is a keeper!

I stored my stuffing for about 3 days before reheating for Thanksgiving dinner. It actually allowed the flavors to saturate better, so I suggest making this ahead. It will still be delicious made fresh, but this is just my personal preference. Enjoy!

• Servings: ~6
• Difficulty: Easy
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Ingredients

• 1 loaf of Liberated Specialty Foods Cashew Creme Bread, cubed
• 2 cups of celery, diced
• 3 tbsp minced onion, dried
• 1 cup of macadamia nut halves
• 24 oz baby portabella mushrooms, quartered
• 1 tbsp black sesame seeds
• 0.5 oz poultry blend herbs (fresh rosemary, thyme, and sage)
• 1/4 to 1/2 cup water for the pan
• 2 tbsp lemon juice
• 2 eggs, whisked
• 1/4 cup raisins (up to 1/2 cup if desired)
• 1 tbsp + 1/4 cup olive oil
• 2 tbsp butter
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Cube the bread and bake in a lightly greased 9×13 pan for about 20-25 minutes, stirring to distribute the heat. Remove from the oven and set aside.
2. Whisk the eggs and set aside.
3. In a medium to large sauté pan, add the 2 tbsp of olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring.
4. Add the nuts and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
5. Add the lemon juice, minced onion, sesame seeds, salt, and pepper. Cook for 5 minutes. Use the water to deglaze as needed.
6. Pour the sautéed ingredients over the bread. Mix well.
7. Add the whisked eggs and fresh herbs. Mix well.
8. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. (I bake it 10 minutes at a time and mix).
9. Remove from the oven and drizzle 1/4 cup of olive oil over the stuffing. Mix and serve or allow to cool and store for later.

Please comment on any variations to this recipe. It is still a work in progress for me. You can sub the bread in this recipe with your own homemade bread.

Credit: MyUCandMe.com