Roast with Herb Stuffing From PETA's web site
(Note: the web
designer has added metric measurements.)
Makes 8 Servings
- 1 cup (240
- 2 large onions, finely chopped
- 3 cups (720 ml) unroasted
- 1 1/2 cups (360 ml) white bread, crusts removed
- 3 large cloves
- 1 cup (240 ml) water or vegetable stock
- salt and pepper
- 2 tbsp (30 ml) lemon juice
- 3 cups (720 ml)
-1 cup (240 ml) margarine
- 2 small onions, grated
tsp (3 ml) each thyme and majoram
- 3 tbsp (45 ml) parsley, chopped
Preheat oven to 400°F (205C) and line a greased 1-lb (.5 kg) loaf pan with
a long strip of greased nonstick paper. Melt margarine in a medium-sized
saucepan, add the onion and sauté until tender. Remove from heat. Grind
the cashews in a food processor with the bread and garlic and add to the onion,
together with the water or stock, salt, pepper, nutmeg, and lemon juice, to
Mix all stuffing ingredients together.
Put half the
cashew mixture into the prepared pan, top with the stuffing, then spoon the
rest of the nut mixture on top. Dot with margarine.
Stand the pan in
another pan to catch drippings and bake for about 30 minutes or until firm and
lightly browned (cover the roast with foil if it gets too brown before then).
Cool for a minute or two, then slip a knife around the sides, turn
roast out, and strip off the paper.