Walnut Loaf
3/4 pounds sliced whole wheat bread (about 14 slices)
3/4 pound walnuts (about 2 3/4 cups)
4 large onions, minced
1 bunch parsley (about 2 cups), minced
1 green pepper, minced
1 rib celery, minced
3 eggs, beaten
1 1/2 tsp poultry seasoning
1 tsp salt
Pinch of thyme pepper, freshly ground
2 Tbs oil
1 small can (16 ounces) plum tomatoes, chopped and drained
1 bunch parsley for garnish
Preheat the broiler. Put bread on a baking sheet and toast on both sides. Cool then grind into bread crumbs.
Reduce the oven to 375.
Grind the walnuts. Add the walnuts to the breadcrumbs and mix well.
Add all the remaining ingredients except parsley and mix very well.
Generously butter a 1 1/2 quart loaf pan and spoon the mixture into it. Press it in and smooth over the top. Cover with foil - May be prepared to this point up to 24 hours in advance and chilled.
Place the loaf pan in a larger pan or baking dish and fill with enough hot water to reach halfway up the sides of the loaf pan. bake for 2 hours. Let the loaf sit on a wire rack for 10 minutes before unmolding.
To unmold, slide a knife around the loaf to loosen it from the pan. Invert on serving platter. Garnish with parsley sprigs. Serve sliced with your favourite gravy or sauce.