Directions:
- In a large pan, brown the sausage then add the oil, onion, bell pepper, garlic, cyanine, salt and pepper and saute until the onions start to turn clear.
- Remove the mixture from the pan and set aside to cool.
- Insert a long thin knife (a bread slicing knife works well), to one end of the roast, lengthwise, as far as it will go.
- If the knife isnt long enough to go the whole length, insert it from the other end so the slit s meet.
- Turn the knife and insert again to form an X shaped tunnel the length of the roast.
- When the onion mixture is cool, stuff the roast with the mixture from end to end.
- Save any extra filling.
- Brown the roast on all sides.
- While the meat is browning, soften the peanut butter in a microwave or a bowl of hot water.
- When the roast is browned, thinly coat it with the peanut butter and roast in a 300 degree, pre heated oven to an internal temperature of 165 degrees.
- Remove the finished roast from the roasting pan and set it aside to rest 10 minutes before carving.
- Skim the fat from the top of the roasting pan drippings and discard it.
- Add the flour to the pan and mix until smoothly blended.
- With the pan on a stovetop burner, slowly stir in the chicken broth and mix well, scraping lose any drippings that are stuck the bottom of the pan.
- Continue to stir until the gravy comes to a boil and thickens.
- If you have any leftover stuffing mix or peanut butter, stir them into the gravy and remove from the heat.
- Your roast should be ready to carve and serve, smothered in gravy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.69 Kcal (581 kJ) | ||
| Calories from fat | 83.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 6% | |
| Sodium | 171.06mg | 7% | |
| Potassium | 131.08mg | 3% | |
| Total Carbs | 7.16g | 2% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 6.44g | 13% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 11.2mg | 62% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 179.77 Kcal (753 kJ) | ||
| Calories from fat | 108.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 14% | |
|---|---|---|---|
| Cholesterol | 22.54mg | 6% | |
| Sodium | 221.72mg | 7% | |
| Potassium | 169.9mg | 3% | |
| Total Carbs | 9.28g | 2% | |
| Sugars | 2.47g | 8% | |
| Dietary Fiber | 1.44g | 4% | |
| Protein | 8.34g | 13% | |
| Vitamin C | 15.2mg | 19% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 14.5mg | 62% | |
| Calcium | 27.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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