Ingredients Jump to Instructions ↓

  1. 9 Commercial whole-wheat bread - (abt 8 oz)

  2. 2 cups 474ml Walnuts - (abt 8 oz)

  3. 3 cups 594g / 20oz Eggs (large)

  4. 3 cups 187g / 6.6oz Onions - diced (medium)

  5. 1 cup 146g / 5.1oz Green bell pepper - diced (small)

  6. 1 cup 110g / 3.9oz Celery rib - minced (small)

  7. 1 Small bunch parsley - stems discarded,

  8. And leaves chopped

  9. 2/3 cup 41g / 1.4oz Canned crushed tomatoes

  10. 16-oz can diced tomatoes,

  11. Drained very well)

  12. 1 1/2 tablespoons 22ml Canola oil

  13. 1 teaspoon 5ml Poultry seasoning

  14. 1 teaspoon 5ml Salt

  15. Generous grinding black pepper

  16. Mushroom Gravy

  17. 1/4 cup 49g / 1.7oz Unsalted butter

  18. 2 cups 474ml Thinly-sliced mushrooms - (8 oz)

  19. 1/4 cup 15g / 1/2oz Unbleached flour

  20. 2 1/2 cups 592ml Vegetable stock

  21. (store-bought or homemade)

  22. 1/4 cup 59ml Dry red wine

  23. 2 tablespoons 30ml Tamari soy sauce

  24. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.

  2. Preheat the oven to 375 degrees. Generously butter a 9- by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.

  3. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.

  4. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (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. Cover the loaf with foil.

  5. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.

  6. For the Mushroom Gravy: Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.

  7. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

  8. This recipe yields 6 servings.


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