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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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LOURAKIS'
MUSHROOM & CASHEW STUFFING (MEAT)
| INGREDIENTS: |
- 8 cups of ½-inch cubed white
sandwich or challah
- ¼ cup olive oil "SITIA
Olive Oil"
- 1 large red onion, chopped
- 3 celery stalks, chopped
- ½ pound button mushrooms, sliced
- Salt and pepper
- 1⁄3 cup chopped jarred
roasted red bell pepper "KOSHER"
- 1½ cups roasted, unsalted
cashews halves and pieces
- 1 teaspoon dried rosemary
"LONTANO"
- ¼ teaspoon ground nutmeg
"LONTANO"
- ¾ cup chicken broth "OSEM"
- 3 eggs, beaten
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| INSTRUCTIONS: |
- Preheat oven to 400 degree F.
- Toast bread cubes on a cookie
sheet for about 20 minutes, until evenly golden,
turning once.
- Transfer to a large mixing
bowl. Reduce oven temperature to 350 degree F.
- Lightly grease a 9 X 13-inch
baking dish.
- Place olive oil in a heavy
skillet.
- Sauté onion, celery and
mushrooms until tender.
- Season with salt and pepper.
- Add vegetables to bread cubes
along with roasted red pepper.
- In a separate bowl, combine
cashews, rosemary, nutmeg, broth and eggs.
- Add nut mixture to bread
mixture.
- Mix well and transfer to the
baking dish.
- Bake, covered, about 1 hour.
- If you desire a browned top,
remove cover for final 15 minutes of baking.
CHEF'S NOTE:
Serve with chicken or beef
YIELDS: 6 to
8 servings.
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| Source: Rabbi
Alan Ira Silver |
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!בתיאבון
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KOSHER DELIGHT MAGAZINE
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