11/23/2025
Looks creative indeed!
NOTE: This is a picture of the "turkey" BEFORE it is baked. Once baked is has a beautiful light brown color.
Holiday "Turkey"
2-12 oz pkg Pepperidge Farm Stuffing Mix (sage & onion, cubed, toasted white/wheat blend) OR favorite stuffing recipe
1 medium onion chopped and sautéed
2 stalks celery, chopped and sautéed
1T parsley, dried
2- Recipes country style Gravy - thickened
1 recipe tofu veggie meat
1 pkg Pepperidge Farm Puff Pastry, thawed and rolled out thin OR favorite stuffing recipe
In a large bowl combine the first 5 ingredients and set aside for 20 minutes. In a large 9x13 casserole dish place 1st rolled out puff pastry. Next layer, like a mounded lasagna, 2/3 of stuffing and 2/3 of slices of Tofu-turkey Veggie meat (reserving the other 1/3 of each for the "legs and wings") forming a large mound. Also place slices around sides (3 layers) ending with stuffing all around and on top. Gently pull and stretch puff pastry over stuffing mound covering all the layers. Form and shape into a turkey body. Use the leftover 1/3 of the "turkey" slices and stuffing, form legs and wings and cover with the other sheet of rolled out puff pastry. Place them on the sides of the turkey body using tooth pics to secure. Just above where the legs come together make an opening in the turkey body and fill with extra stuffing mix. Poke with a fork on top of body to resemble a turkey. Lightly spray with oil spray. Bake at 350 degrees approximately 45 minutes lightly covered with foil held up by some toothpicks. Remove tinfoil the last 15 minutes or until the puff pastry is slightly browned, golden brown.
This can be frozen. Just thaw the night before and bake as usual.
Tofu-turkey Veggie Meat
1 - 14 oz package extra firm tofu drained
3 tablespoons nutritional yeast
2 tablespoons water
1 tablespoon white or brown miso paste (optional)
2 teaspoons onion powder
2 teaspoons vegetable bullion paste (better than bullion)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon dried thyme
1/2 teaspoon ground sage
1 ½ cups vital wheat gluten
Place everything, except gluten flour, into a food processor and process until smooth. Add gluten flour and pulse until it forms a dough, then process for 20-30 seconds. Do not overprocess, or the dough will be tough. Place dough onto a sheet of parchment paper, form into a log. Then roll and tootsie roll the ends. then repeat with a sheet of tin foil. Steam for 60 minutes. Allow to cool before slicing.
Turkey Style Gravy
2 c water
½ c raw cashews, almonds, or raw sunflower seeds OR 3 Tbs GF 1:1 flour blend, or white flour
1 Tbs onion powder
1 Tbs arrowroot, or cornstarch
2 Tbs olive oil (omit if using nuts)
1/2 tsp salt
1 Tbs Braggs liquid aminos
1 Tbs Nutritional Yeast Flakes
1Tbs McKays chicken style seasoning
¼ tsp garlic powder
Blend ½ c water and remaining ingredients until very smooth. Add in remaining 1 ½ c water and finish blending. Pour into saucepan and cook over medium heat, stirring constantly, until thick. You may add water if you like a thinner gravy.
