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Add a photoServings: 2
Ingredients
- 2 lg. yellow onions
- 1/2 c. port wine
- 5 slices white bread
- 1 bunch fresh parsley
- 2 tbsp. dry thyme
- 3/4 c. walnuts
- 4 teaspoon grated orange peel
- 1 lg. beaten egg
Directions
- Toast walnuts under broiler for 3 min. Preheat oven to 400 degrees. In food processor mince onion. Place in heavy saucepan with 1/2 stick butter and saute/fry over medium heat 5 min. Pour port into saucepan with onions, simmer stirring 5 min.
- In food processor chop bread fine with parsley, thyme, orange peel and walnuts. Combine with onions-port mix. Butterfly meat (cut 2/3 through, open meat as book), rub with mustard, salt, pepper, butter and extra virgin olive oil. Tie and bake 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 2 servings | |
| Calories 322 | |
| Calories from Fat 133 | 41% |
| Total Fat 15.68g | 20% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 48mg | 2% |
| Potassium 402mg | 11% |
| Total Carbs 25.98g | 7% |
| Dietary Fiber 5.1g | 17% |
| Sugars 11.24g | 7% |
| Protein 8.03g | 13% |
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