Recipe Corner: Nut Roast with Stuffing

by Harry on November 24, 2018

I don’t eat meat, but I like to have something special for Christmas lunch/dinner, so this is what I make. We had it for Thanksgiving this year too, and all the guests ate it as well as the turkey, so we don’t have much left. It is straight from Rose Elliot with very little modification, and, as long as you have a food processor, is dead easy. The proportions are very forgiving. I find that adding a couple of eggs to the roast helps it keep its shape but… well, although it helps, it doesn’t help enough, so I can rarely get it to look like a loaf, and tend to serve it directly from the loaf pan. The stuffing is fantastic, so I sometimes double the stuffing, which yields roughly equal volumes of roast and stuffing.

For the roast:
2 oz butter
1 large onion
8oz cashews
4 oz bread crumbs
2 large cloves of garlic
7 oz of vegetable stock
Salt and pepper, a small amount of grated nutmeg
1 tblsp lemon juice

For stuffing:
4oz bread crumbs
2 oz softened butter
1 small onion
½ tsp each of thyme and marjoram
1-3 oz of chopped parsley

For the roast.
Chop the garlic and onion small, and sautee in the butter for 10 mins
Grind the bread and cashews, add to the onions and garlic, then add the stock, seasonings, and lemon juice, and mix it altogether.

For the stuffing. GRATE ((do not chop) the onion, then mix all the ingredients together.

For cooking:
Liberally butter a 1 lb bread pan. Place half the roast mix in the bottom, then put the stuffing mix on top of that, and then the rest of the roast mix on top of that.

Cook at 375F for 40 mins
Double the amounts to make a 2lb loaf, which should cook for about 70 minutes at 375F.



Eszter Hargittai 11.24.18 at 8:14 pm

It sounds delicious, thanks for sharing! I wouldn’t have thought to use cashews, but I can see it working. This year I used chestnuts in my stuffing and that worked nicely.


jim buck 11.25.18 at 3:27 pm

How many persons should this serve?


Harry 11.25.18 at 5:51 pm

Depends how greedy they are… I just had 7 for Thanksgiving: between them they polished most of the loaf off, and about 2 lbs of turkey. So I’d say, if you weren’t serving turkey, the double batch loaf would safely serve 8, but if you are serving both then a single batch would do. (I’m the only vegetarian — all the others, except my son, like the nut roast a lot).


Lyle 11.26.18 at 12:31 pm

Looks great, but do you stuff the loaf with the stuffing, or is that a side dish?

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