Brazil And Cashew Nut Roast With Chestnut Stuffing Recipes

ELINDA CASHEW STUFFING

Steps:

• Stuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.

BRAZIL AND CASHEW NUT ROAST WITH CHESTNUT STUFFING

Steps:

• Preheat the oven to 375 degrees F. Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes. If desired, serve with gravy.

CASHEW NUT ROAST WITH STUFFING

Steps:

• Sauté the onion and garlic in the oil until tender, then remove from heat.
• Chop or grind the cashew nuts with the bread.
• Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
• In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
• Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
• Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
• Layer the rest of the cashew mixture on top of the stuffing layer.
• Dot top of the loaf with margarine.
• Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
• Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.