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Turkey Receipt

Pumpkin Pie Printer-Friendly Version

3/4 lb. silken tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust

• Preheat the oven to 350°F.

• Blend all ingredients except the pastry crust in a blender until smooth and creamy.

• Pour this mixture into the unbaked pastry shell. Bake for 1 hour.

• Chill and serve.

Makes 1 pie

Gravy Printer-Friendly Version

1 onion, diced
2 Tbsp. oil
1 cup sliced mushrooms
5 Tbsp. flour
2 cups vegetable broth
1/2 cup water
1/2 cup soy sauce

• In a medium pan, sauté the onion in the oil until soft.

• Add the mushrooms and sauté for 1 minute more. Shake the flour, broth, and water together in a jar and add to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper, to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)

• Preheat the oven to 400°F.

• In a medium pan, sauté the onion and celery in the sesame oil until just soft then remove from the heat.

• In a large mixing bowl, mix the sautéed vegetables, seasonings, and the cubed bread, then add enough vegetable broth to moisten. Add nuts if desired.

• Cover with foil and bake for 1 hour in a casserole-type dish.

Tofu Not-A-Turkey Printer-Friendly Version

6 lbs. firm tofu

For the Cornbread Stuffing:
1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)

Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce

For the Gravy
1 onion, diced
2 Tbsp. oil
1 cup sliced mushrooms
5 Tbsp. flour
2 cups vegetable broth
1/2 cup soy sauce
1/2 cup water

• One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.

• To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.

• Preheat the oven to 400°F. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.
• For the gravy, sauté the onion in the oil until soft.

• Add the mushrooms and sauté for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

Makes 20-24 servings