Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of “stuffing.” But if you make it right, everything kind of oozes together once it’s done, and the result is heavenly.
ready in about an hour;
serves 6
You might need to buy:
- List 1
- oil or margarine
- raw cashews
- bread
- salt and pepper
- nutmeg
- lemon juice
- finely-chopped onion
- chopped celery
- thyme
- marjoram
- sage
- salt to taste
ready in about an hour and 15 minutes;
serves 4
You might need to buy:
- margarine
- medium white onion
- or 4 cups cooked pumpkin or other squash
- ground black pepper
- vegetarian soup stock