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Brazil and Cashew Nut Roast with Chestnut Stuffing

 

127

Yield

8

servings

Prep

20

min

Cook

45

min

Ready

75

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

30 ml margarine
1 medium onions
finely chopped
1 each garlic cloves
crushed
5 each celery stalks
finely chopped
177 ml cashew nuts
finely ground
*
177 ml brazil nuts
finely ground
*
59 ml millet
flaked
59 ml bread crumbs
118 ml mashed potatoes
10 ml parsley leaves
minced fresh
5 ml sage
dried
*
2.5 ml oregano
dried
*
1.3 ml ginger
ground
*
1.3 ml cayenne pepper
*
1.3 ml curry powder
*
1 x lemon
half of, and rind, grated
*
1 x vegetable stock
*
1 x salt and black pepper
to taste
*
237 ml chestnut puree
*

Directions

Preheat the oven to 375℉ (190℃).

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 8½ x 4½ inch loaf pan.

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

Bake for 45 minutes.

If desired, serve with gravy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 10245% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 126mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 6%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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