Brazil and Cashew Nut Roast with Chestnut Stuffing: The Best Brazil and Cashew Nut Roast with Chestnut Stuffing Recipe from Cook'n

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	Brazil and Cashew Nut Roast with Chestnut Stuffing

Serves: 8

   2 tablespoons margarine or water
   1 onion finely chopped
   1 garlic clove, crushed
   5 celery stalks, finely chopped
   3/4 cup cashew nuts finely ground
   3/4 cup brazil nuts finely ground
   1/4 cup millet, flaked, (available at some health food stores)
   1/4 cup bread crumbs
   1/2 cup potatoes mashed
   2 teaspoons parsley minced, fresh
   1 teaspoon sage dried
   1/2 teaspoon oregano dried
   1/4 teaspoon ginger ground
   1/4 teaspoon cayenne pepper
   1/4 teaspoon curry powder
   1/2 lemon and rind grated
   Dry red wine veg broth or water
   Salt and pepper, to taste
   1 cup chestnut purée

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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.

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