Beef With Walnut Port Stuffing Recipe

• 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

1. Toast walnuts under broiler for 3 min.
2. Preheat oven to 400 degrees.
3. In food processor mince onion.
4. Place in heavy saucepan with 1/2 stick butter and saute/fry over medium heat 5 min.
5. Pour port into saucepan with onions, simmer stirring 5 min.
6. In food processor chop bread fine with parsley, thyme, orange peel and walnuts.
7. Combine with onions-port mix.
8. Butterfly meat (cut 2/3 through, open meat as book), rub with mustard, salt, pepper, butter and extra virgin olive oil.
9. Tie and bake 25 min.

yellow onions, port wine, white bread, parsley, thyme, walnuts, grated orange, beaten egg

Taken from cookeatshare.com/recipes/beef-with-walnut-port-stuffing-23668 (may not work)