This loaf makes an impressive entre for a Thanksgiving feast or any special occasion. Being a great fan of leftovers, I particularly look forward to leftover walnut loaf because it makes superb sandwiches, sliced and topped with mayonnaise or Russian dressing.

SERVES 8

Вѕ pound sliced whole wheat bread (about 14 slices)

Вѕ pound (about 2Вѕ cups) walnuts

4 large onions, minced

1 bunch fresh parsley, minced (about 2 cups minced)

1 green bell pepper, minced

1 celery rib, minced

3 eggs, beaten

1ВЅ teaspoons poultry seasoning

1 teaspoon salt

Pinch dried thyme

Freshly ground pepper to taste

2 tablespoons oil

16-ounce can tomatoes, drained and chopped

1 bunch fresh parsley for garnish

BURGUNDY SAUCE

7 tablespoons butter

Вј cup plus 2 tablespoons unbleached white flour

ВЅ cup red Burgundy wine or other dry red wine

в…“ cup tamari or other soy sauce

3ВЅ cups Vegetable Stock

Freshly ground pepper to taste

  1. Preheat the broiler. Lay the slices of bread on a baking sheet and toast under the broiler on both sides until golden. Cool, then grind into bread crumbs in a blender or food processor. Put the bread crumbs in a large bowl.
  2. Reduce the oven setting to 375В°F. Grind the walnuts in the blender or food processor as you did the bread. Add to the bread crumb bowl and mix well.
  3. Add all of the remaining ingredients except the parsley garnish and mix well.
  4. Generously butter a 1ВЅ-quart loaf pan and spoon the mixture into it. Press it in firmly and smooth over the top. Cover with foil. May be prepared to this point up to 24 hours in advance and chilled.
  5. 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.
  6. To unmold, carefully slide a knife around the loaf to loosen it from the pan. Lay a serving platter on top of the loaf pan and invert. Garnish the loaf with parsley sprigs around the platter. Serve sliced, with Burgundy Sauce.
  7. To make Burgundy Sauce: In a medium saucepan melt 6 tablespoons of the butter, then add the flour and whisk until smooth. Cook this roux over low heat for 2 minutes, whisking constantly.
  8. Add the wine, soy sauce, vegetable stock, and pepper, and whisk to blend. Bring to a boil, whisking constantly, then simmer for 5 minutes, or until the sauce is thickened and fragrant. Just before serving add the remaining tablespoon of butter and stir until melted. Do not boil again. Serve in a sauceboat.