Ingredients
- 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)
- 2 cups (8 ounces) walnuts
- 3 large eggs
- 3 medium onions, diced
- 1 small green bell pepper, diced
- 1 small celery rib, minced
- 1 small bunch parsley, stems discarded and leaves chopped
- 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
- 1 1/2 tablespoons canola oil
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- Generous seasoning freshly ground black pepper
Directions
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. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax 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 breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. 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 wax 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
- 4 tablespoons unsalted butter
- 2 cups (8 ounces) thinly sliced mushrooms
- 1/4 cup unbleached flour
- 2 1/2 cups vegetables stock, store-bought or homemade
- 1/4 cup dry red wine
- 2 tablespoons tamari soy sauce
- Freshly ground black pepper to taste
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 lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
Tips: If you don't have a food processor, you can grind everything in a blender, but it will have to be done in many batches so the blender is not overfilled.
You can also cook the loaf a few hours in advance, then reheat slices on an oiled baking sheet in a 350-degree oven.
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By Chef #1459566
on February 08, 2010
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I followed the recipe to the t and it was a soggy mess. My cat has better looking food.
By bwill103_9487987
Deerfield Beach, FL
on February 25, 2009
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I thought the recipe was great and the walnuts have protein which vegetarians need!
To the comment about this not being vegetarian because of the "poultry seasoning" you are just dumb if you didnt know that poultry season didnt actually have any poultry in it! You have a lot to learn!
By jcafeld2000_428148
Morgan Hill, CA
on September 18, 2007
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For Mr./Ms. Anonymous who gave this one star - there is no actual poultry in poultry seasoning. It is a blend of herbs meant to season poultry. Read the label and don't be so quick to jump on that vegetarian high horse!
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