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1
Toast the bread slices either in the toaster or on a baking sheet placed under the broiler.
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2
Let cool.
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3
Preheat the oven to 375 degrees F.
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4
Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
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5
Tear up the toasted bread slices and make crumbs out of them in a food processor.
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6
Place in a large bowl.
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7
Process the walnuts until finely ground and mix into the bread crumbs.
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8
Combine the eggs and onions in the processor and process until fine but not liquefied.
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9
Stir into the bread crumbs.
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10
Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture.
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11
Stir into the loaf mixture along with the poultry seasoning, salt, and pepper.
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12
Mix this all very well until evenly moistened.
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13
(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.
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14
Cover the loaf with foil.
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15
Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry.
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16
Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it.
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17
Unmold the loaf onto a platter and remove the waxed paper.
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18
Let the loaf cool 20 minutes or so before slicing it.
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19
It's best to serve the loaf warm and the gravy hot.
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20
Mushroom gravy: Melt the butter in a medium-size saucepan over medium heat.
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21
Add the mushrooms and saute until brown, about 7 minutes.
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22
Stir in the flour; it will become very pasty.
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23
Cook this roux for 2 minutes, stirring constantly.
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24
It will stick to the bottom of the pan a little bit; that's okay.
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25
Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
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26
Cook the sauce at a bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan.
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27
Serve in a pretty gravyboat.
