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1
Preheat oven to 375-F
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2
Roast
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3
Grease a 2 pound loaf pan with butter and line with a piece of aluminum foil, also buttered, enough to extend over the narrow ends of the pan.
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4
Sprinkle with breadcrumbs.
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5
Saute onion in 4tbsp butter until soft. Add thyme & flour, cook another minute or 2. Add milk, stir until thickened. Remove from heat, add bread crumbs and nuts. season generously with S&P and nutmeg.
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6
Beat egg whites until stiff but not dry, fold into nut mix.
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7
Gravy
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8
Saute shallot in oil for 5 minutes, add flour, stir, cook another 5-10 minutes until flour is a nut brown and onions are clear and slightly pulpy. Add garlic, saute 1-2 min. Gradually add dark stock. Bring to boil then reduce heat and simmer 10 min. Strain into saucepan, add yeast extract, soy sauce, S&P. Stir well. Serve.
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9
Stuffing
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10
Mix all ingredients and add S&P to taste.
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11
Evenly spoon half the nut mix into loaf pan.
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12
Pat the stuffing into an even, flat layer over the nut mix.
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13
Add a second layer with the remaining nut mixture.
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14
Level the top and cover with buttered foil.
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15
Bake 1 to 1 1/4 hours until firm in the center. Remove foil for the last 15 minutes to allow for browning.
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16
Let stand 5 minutes then invert onto warmed serving dish. Garnish with parsley sprigs and lemon slices.
