Celebrity Walnut Loaf

Recipe by Sharon123
READY IN: 1hr 40mins




  • Toast the bread slices either in the toaster or on a baking sheet placed under the broiler.
  • Let cool.
  • Preheat the oven to 375 degrees F.
  • Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
  • Tear up the toasted bread slices and make crumbs out of them in a food processor.
  • Place in a large bowl.
  • Process the walnuts until finely ground and mix into the bread crumbs.
  • Combine the eggs and onions in the processor and process until fine but not liquefied.
  • Stir into the bread crumbs.
  • Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture.
  • Stir into the loaf mixture along with the poultry seasoning, salt, and pepper.
  • Mix this all very well until evenly moistened.
  • (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top.
  • Cover the loaf with foil.
  • Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry.
  • Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it.
  • Unmold the loaf onto a platter and remove the waxed paper.
  • Let the loaf cool 20 minutes or so before slicing it.
  • It's best to serve the loaf warm and the gravy hot.
  • Mushroom gravy: Melt the butter in a medium-size saucepan over medium heat.
  • Add the mushrooms and saute until brown, about 7 minutes.
  • Stir in the flour; it will become very pasty.
  • Cook this roux for 2 minutes, stirring constantly.
  • It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
  • Cook the sauce at a bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan.
  • Serve in a pretty gravyboat.