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LOCATION: Recipes >> Vegetarian >> Veg Turkey 02

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Tofu "Turkey" with Stuffing

5 pounds firm tofu
1 pound tofu for the "drumsticks" - optional

2 tablespoons toasted sesame oil
1 large onion, chopped fine
1 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
3 to 4 cloves garlic, minced
1/8 to 1/4 cup sage
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing

1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice

Mash tofu or mix well with hands. Be sure that all of the lumps
are out. Line a 12" colander with wet cheesecloth over lapping
the sides. Add the mashed tofu to the cloth covered colander, press
down and cover with the overlapping sides. Place the whole thing
in a large bowl. Cover the cheesecloth with a plate that fits inside
the colander and place a 5 pound weight on the plate. Refrigerate
and let sit for 2 to 3 hours.

Saute the onions, celery and mushrooms in the 2 tablesoons sesame
oil. When soft, add the garlic and all the rest of the stuffing
ingredients, except stuffing, mixing well. Stir and cook for 5
minutes. Add herb stuffing and mix well.

Remove tofu from fridge and take off weight, plate and top of
cheesecloth. Hollow out tofu to within 1 inch of the sides and
bottom, placing the tofu in a bowl. Place the stuffing inside the
shell and pack in firmly. Cover with the remaining tofu and pat
down firmly. Turn stuffed tofu onto a greased baking sheet, flat
side down. Gently press on sides of "turkey" to achieve a more oval
shape. If desired at this point, you may mold "drumsticks" out of
one pound of tofu, and place on each side of the "turkey".

Mix up the basting mixture and baste tofu "turkey" with half of
it. Cover the "turkey" with foil, and bake at 400 degrees for about
1 hour. Remove foil, baste with all the remaining mixture except
a few tablespoons and return to oven for 1 hour more, or until the
"turkey" is golden. Remove from oven and use rest of basting mix.
Using at least 2 large spatulars, move to a large plate. Serve with
the gravy of your choice, if you wish, and cranberry sauce.


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