Brazil and Cashew Nut Roast with Chestnut Stuffing

60 minutes Prep: 15 minutes Cook: 45 minutes

91 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	tablespoons	margarine	or water
1	medium	onion	finely chopped
1	clove	garlic	crushed
5	each	celery stalks	finely chopped
3/4	cup	cashew nuts	finely ground
3/4	cup	brazil nuts	finely ground
1/4	cup	millet	flaked
1/4	cup	bread crumbs
1/2	cup	potatoes	mashed
2	teaspoons	parsley leaves	fresh, minced
1	teaspoon	sage	dried
1/2	teaspoon	oregano	dried
1/4	teaspoon	ginger	ground
1/4	teaspoon	cayenne pepper
1/4	teaspoon	curry powder
1/2	each	lemon	and rind, grated
1	x	wine	dry or vegetable broth or water
1	x	salt and black pepper	to taste
1	cup	chestnut puree

Directions

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes.

Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.

Add enough wine, stock, or water to moisten the mixture so it holds together.

Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.

Cover with chestnut puree, then add the remaining loaf mixture.

Bake for 45 minutes.

If desired, serve with gravy.

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Nutrition Facts

Serving Size 61g

Amount per Serving

Calories 91 44% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 84mg	4%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	6%
Sugars 2.0g
Protein 2.0g	4%

Vitamin A	6%		Vitamin C	7%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom