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Holiday Roast Turkey

Source of Recipe

(Formatted by):"N. Braswell, Nov-14-2002"


Recipe Introduction

Serving Size : 12 Preparation Time :0:00 Nutritional analysis per serving: 2 1/4 cups (includes 1 cup of stuffing and 1/4 cup of gravy) Protein, 25 g; carbohydrates, 37 g; fiber, 4 g; fat, 11 g; sat. fat, less than 1 g; cholesterol, 0 mg; calcium, 195 mg; sodium, 990 mg. Calories, 335; protein, 29 percent; carbohydrates, 43 percent; fat, 28 percent.

List of Ingredients

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 16-ounce packages firm -- water-packed tofu
1 1/2 teaspoon olive oil
4 cloves garlic -- minced
1 medium yellow onion -- chopped
1 stalk celery -- chopped, with leaves
1/4 cup chopped red bell pepper
2 ounces portobello mushrooms -- diced
1 10-ounce package cubed herb stuffing mix
1 cup vegetarian chicken broth -- boiling
2/3 cup dried cranberries
1/2 teaspoon dried sage
BASTING MIXTURE:
2 tablespoons mellow white miso
1/3 cup dry sherry
1/2 cup tamari
2/3 cup fresh orange juice
1 cup vegetarian chicken broth
1 teaspoon dijon mustard
1 teaspoon granulated garlic
SERVE WITH:
Brown Gravy


Recipe

Roast: Drape a cheesecloth over a 12-inch colander, allowing the sides to overlap, set over larger bowl. Set aside. Mash tofu thoroughly, crumble into prepared colander and fold cheesecloth over top. Position a deep bowl inside the colander over cheesecloth-covered tofu, and weigh it down with at least 5 pounds. Place in refrigerator overnight.

Stuffing: Heat oil in a large saucepan, over medium-high heat. Add garlic, onion, celery, pepper and mushrooms. Cook mixture 5 minutes, add stuffing mix, broth, cranberries and sage. Stir to moisten, remove from heat and set aside.

Preheat oven to 400 degrees. Oil-spray baking pan lined with foil. Remove top bowl, weight and uncover cheesecloth from tofu. Scoop out a portion of the tofu to 1-inch shell.

Fill the hollowed shell with stuffing, reserving extra stuffing to bake separately. Cover with remaining tofu and pat down firmly. Place baking pan over colander, face-down. Invert, turning the stuffed tofu onto baking sheet, flat-side down. Baste with a third of the basting mixture, cover roast with foil and place in oven.

Bake for 1 hour, remove foil, baste with half of the remaining mixture. Bake uncovered for 1 more hour, basting again halfway through.

Remove roast and set aside for 10 minutes. Garnish with fresh herbs at the center (sage leaves are nice). Slice into wedges and serve with gravy and additional dressing.

Basting Mix: Blend miso with sherry in a liquid measuring cup. Add tamari, juice, broth, Dijon and garlic. Blend and set aside.