Cashew Nut Roast With Stuffing
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
-
For the roast
- 2 tablespoons oil or 2 tablespoons butter
- 2 large onions, finely chopped
- 6 garlic cloves, minced
- 3 cups raw cashews
- 1 1⁄2 cups bread, crusts removed
- 1 cup vegetable broth or 1 cup water
- 1⁄2 teaspoon nutmeg
- 2 tablespoons lemon juice
- salt
- pepper
-
For the stuffing
- 3 cups breadcrumbs, toasted
- 2 tablespoons butter, melted
- 2 small onions, grated
- 1 cup celery, chopped
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon sage
- 3 tablespoons fresh parsley, chopped
- salt
directions
- Sauté the onion and garlic in the oil until tender, then remove from heat.
- Chop or grind the cashew nuts with the bread.
- Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
- In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
- Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
- Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
- Layer the rest of the cashew mixture on top of the stuffing layer.
- Dot top of the loaf with margarine.
- Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
- Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.
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