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Veggie Thanksgiving Turkey Roast

Source of Recipe

N. Braswell


Recipe Introduction

Serving Size : 6 Preparation Time :0:00 Per Serving (excluding unknown items): 63 Calories; 4g Fat (51.9% calories from fat); 7g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Recipe Link: Epalist@aol.com

List of Ingredients

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages soft tofu -- frozen, thawed, and drained [not silken or extra soft!]
0 calorie cooking spray
0 calorie butter spray
sage leaves
thyme
salt & pepper -- to taste
onion powder
your favorite stuffing


Recipe

In a large glass baking dish, spray bottom with cooking spray.

Thickly and *horizontally* slice your tofu into 3 thick slices each tub.

Arrange your thick tofu slices on bottom [only] of baking dish.

In pan, boil together sage and thyme leaves, salt & pepper, and onion powder [seasoning subject to personal taste!] with 2 cups water and 6 sprays of 0 calorie butter spray. Cool and pour over your thick tofu slices. Cover and refrigerate over night!

Next day... Lay 2 of your horizontal, thickly sliced tofu slices in the center of your baking dish, touching.

Spread a very thick layer of your favorite stuffing (sandwich cookie style). Layer your thick tofu slices and your stuffing til you get to the top, ending with tofu on the top. Spray top of your turkey roast with 0 calorie butter spray and baste with dissolved cranberry sauce!

Arrange veggies around your turkey roast, if desired! Bake slowly and baste until your turkey roast and veggies are tender. Uncover, baste with more dissolved [pureed] cranberry sauce. Bake til turkey roast is golden brown! Use juices for gravy, thickening, if desired, with corn starch! Yum!!!

If you love cranberries as much as I do, you may also consider adding one or two layers of whole, cooked cranberries, too.