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Thanksgiving No-Turkey `Turkey`

2 1-lb loaves multigrain bread
2 Tbs margarine
2 medium carrots, finely diced
2 large stalks celery, finely diced
1 large onion (two medium), finely diced
Freshly ground black pepper to taste
1/4 cup finely chopped parsley
1 tsp crumbled whole leaf sage
1/2 cup egg substitute or equivalent Egg Replacer
1/2 cup vegetable broth or water
2 lbs "chicken"-flavored seitan, cut horizontally into 1-inch thick slices
1 cup Rich Brown Gravy
1 package frozen puff pastry sheets, thawed or yuba

Break bread into 1-inch chunks; dry in a large bowl, uncovered, at
least 8 hours.

Melt margarine in a large nonstick skillet over medium-high heat.
Add carrot, celery and onion; saute, stirring frequently, until
lightly browned. Transfer to a large mixing bowl; cool to lukewarm.
Add pepper, bread cubes, parsley, sage, egg substitute, or Egg
Replacer, and broth or water. Toss to combine; set aside at least
30 minutes to allow liquids to soak into bread.

Preheat oven to 400 degrees. Line a baking sheet with heavy-duty
foil; spray foil with nonstick cooking spray.

Brush seitan with gravy on both sides; arrange overlapping slices
on foil in a row, mounding in center. Press stuffing mixture around
seitan to cover completely. Wet hands lightly , and press into a
neat oval.

Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping
slightly, to make a large rectangle. Seal edges with dabs of cold

Drape pastry over mound; trim excess away around bottom. Use scraps
to cut out decorative shapes (leaves, apples, etc.); attach with
dabs of cold water. For a shiny crust, brush pastry lightly with
skim milk or soymilk. Bake 1 to 1 1/4 hours, covering pastry with
foil if it browns too much.

Transfer "turkey" to a platter. To serve, cut straight down through
pastry, stuffing and seitan to make neat 3/4-inch slices. Spoon
gravy over each serving.

Note: If using yuba, reconstitute sheets by soaking 5 minutes in
water in a flat shallow dish, or between layers of wet towels. It
will turn white and pliable, but will still be fragile. Cover oval
mound with at least 2 and preferably 3 sheets of yuba, trimming
excess and smoothing it down as much as possible. Brush entire
surface with melted margarine or shortening. Allow to stand 15
minutes before cutting. Makes 10 to 12 servings.

Rich Brown Gravy

2 tsp margarine
4 Tbs finely chopped onion
4 rounded Tbs. whole wheat pastry flour
4 cups seitan cooking liquid or water
4 Tbs sodium-reduced tamari or soy sauce (omit if using seitan cooking liquid)
Freshly ground black pepper to taste

Melt margarine over medium heat in a heavy nonstick medium skillet.
Add onion; saute, stirring, until onion becomes very soft, about
2 minutes. Transfer onion to a small bowl; wipe skillet clean with
a paper towel or napkin. Add flour to skillet; cook, stirring
constantly, over medium heat until flour browns and gives off a
toasted fragrance, about 5 minutes.

Remove flour from heat; add seitan liquid, or water flavored with
tamari or soy sauce. Return to heat; cook, whisking constantly,
until gravy comes to a boil and thickens, about 5 minutes. Stir
in reserved onion and pepper to taste. Cook 1 minute to blend
flavors. If necessary, thin with a little more liquid if the gravy
looks too thick; simmer 1 minute. Makes 4 1/2 cups.

Note: If you use prepared seitan, substitute water flavored with
tamari or soy sauce for the cooking liquid. If you prefer a smooth
gravy, omit the chopped onion and add a pinch of onion powder.


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