Thanksgiving No-Turkey Turkey
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Margarine2 large
Celery (stalks, minced)1 cup
Parsley (chopped fresh)1 tsp
Dried Sage (crumbled)5.5 tsps
Egg Replacer (dry)1 cup
Water1 cup
Vegetable BrothDirections:
1
Tear bread into 1-inch cubes and place into a large bowl
2
Let bread dry in the bowl, uncovered, at least 8 hours
3
Melt margarine in a large skillet over medium-high heat
4
Stir in carrots, celery, and onion
5
Cook and stir until the onion has softened and turned golden brown, about 10 minutes
6
Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper
7
Whisk egg replacer, water, and vegetable broth in a small bowl until smooth
8
Pour over bread cubes and gently fold until evenly mixed
9
Let stand 30 minutes to allow bread to absorb the liquid
10
Preheat an oven to 400 degrees F (200 degrees C)
11
Line a baking sheet with aluminum foil and coat with nonstick cooking spray
12
Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center
13
Press stuffing mixture around seitan to cover
14
Wet hands lightly and press into a neat oval
15
Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle
16
Seal edges with dabs of cold water
17
Drape pastry over mound; trim excess away from bottom
18
Use scraps to cut out decorative shapes (leaves, apples, etc)
19
Attached with dabs of cold water
20
Bake until the pastry in deep golden brown, 1 to 1 1/4 hours
21
Cover the pastry with aluminum foil if it begins to brown too much