Ingredients
Roast
1 large onion, chopped
1 tsp thyme
1/2 tsp nutmeg
1/ 1/4 cup milk
2 egg whites
4 tbsp butter plus a little for greasing
1tbsp unbleached flour
1 1/3 cup fresh white bread crumbs
3-4 tbsp dried breadcrumbs for coating
1 3/4 cup mixed white nuts, finely ground - cashew, pine, blanched almond
S&P
Stuffing
2 cup fresh bread crumbs
1/4 cup chopped parsley
2 tbsp onion, grated
2 egg yolks
1/4 lb, 1 stick butter
rind of 1/2 lemon, grated
1 tsp thyme
1 tsp marjoram
Gravy
2-3 shallots, chopped
2 tbsp unbleached flour
2 cup dark vegetable stock
1-2 tbsp soy sauce
2 tbsp oil
1 garlic clove, crushed
1 tsp yeast extract
S&P
Garnish
Lemon slices
parsley sprigs
Preparation
Preheat oven to 375-F
Roast Grease a 2 pound loaf pan with butter and line with a piece of aluminum foil, also buttered, enough to extend over the narrow ends of the pan. Sprinkle with breadcrumbs.
Saute onion in 4tbsp butter until soft. Add thyme & flour, cook another minute or 2. Add milk, stir until thickened. Remove from heat, add bread crumbs and nuts. season generously with S&P and nutmeg. Beat egg whites until stiff but not dry, fold into nut mix.
Gravy Saute shallot in oil for 5 minutes, add flour, stir, cook another 5-10 minutes until flour is a nut brown and onions are clear and slightly pulpy. Add garlic, saute 1-2 min. Gradually add dark stock. Bring to boil then reduce heat and simmer 10 min. Strain into saucepan, add yeast extract, soy sauce, S&P. Stir well. Serve.
Stuffing Mix all ingredients and add S&P to taste.
Evenly spoon half the nut mix into loaf pan. Pat the stuffing into an even, flat layer over the nut mix. Add a second layer with the remaining nut mixture. Level the top and cover with buttered foil.
Bake 1 to 1 1/4 hours until firm in the center. Remove foil for the last 15 minutes to allow for browning.
Let stand 5 minutes then invert onto warmed serving dish. Garnish with parsley sprigs and lemon slices.
