Cashew Nut Roast with Herb Stuffing

Save a turkey by serving this elegant roast
at your holiday dinner.

For the Roast:

1 cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 1/2 cups white bread, crusts removed
3 large cloves of garlic
1 cup water or vegetable stock
salt and pepper
nutmeg
2 Tbsp. lemon juice

For the Stuffing:

3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and majoram
3 Tbsp. parsley, chopped

• Preheat oven to 400°F and line a greased
1-lb. 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, 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.

Makes 8 Servings
http://www.vegcooking.com/recipeshow.asp?RequestID=294
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http://www.goveg.com/
_____
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I thought I would list their site however- you
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