TOFU TURKEY I
A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!
Provided by Becky
Categories Everyday Cooking Vegetarian Protein Tofu
Yield 10
Number Of Ingredients 19
Steps:
- Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
- Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
- Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
- Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Nutrition Facts : Calories 469.5 calories, Carbohydrate 22.4 g, Fat 32.4 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 4.3 g, Sodium 1294.9 mg, Sugar 5.2 g
TURKEY WITH STUFFING
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
- Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
- In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
- Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
- microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
Provided by ChipotleChick
Categories Whole Turkey
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- Stir in sage, pepper, and salt.
- Place dry bread cubes in a large mixing bowl, add onion mixture.
- Drizzle with enough broth or water to moisten, tossing lightly.
- Season body cavity of turkey with salt.
- Spoon some stuffing LOOSELY into the neck cavity.
- Pull the neck skin to the back, fasten with a skewer.
- LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- Tuck the ends of the drumsticks under the band of skin across the tail.
- If the band of skin is not present, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- Brush with oil.
- Cover turkey loosely with foil.
- Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- Brush breast side with oil.
- After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- Uncover the last 30 minutes of roasting.
- To make dry bread cubes: cut bread into 1/2 inch squares.
- (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- Cool.
- I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- You will be AMAZED at the difference in texture!
VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Provided by Katherine Sacks
Categories No Meat, No Problem Thanksgiving Dinner Vegan Vegetarian Vegetable Tofu Pecan Mushroom White Wine
Yield 8 servings
Number Of Ingredients 37
Steps:
- For the tofurkey:
- Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
- Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
- Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
- Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
- Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
- Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
- Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
- Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
- For the gravy:
- Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
- Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
- Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
- Do Ahead
- Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.
TOFU TURKEY RECIPE BY TASTY
You won't miss the turkey at your holiday dinner this year with this 100% vegan tofu turkey. With a stuffing-filled center and homemade drumsticks, this dish will satisfy every vegan at your dinner table and is sure to impress even the stalwart meat-eaters.
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Soak the wooden skewers in water to prevent them from burning when baking.
- Crumble the tofu into a medium bowl lined with a dish towel. Gather the sides of the dish towel and squeeze out as much liquid as possible from the tofu.
- To a food processor, add the pinto beans, drained tofu, nutritional yeast, soy sauce, poultry seasoning, garlic, salt, pepper, onion powder, and vegetable broth and puree until smooth. With the processor running, pour in the olive oil and continue blending until incorporated.
- Add the vital wheat gluten to a large bowl, add the mixture from the food processor, and stir until the dough comes together enough that it can be kneaded. Knead for 1-2 minutes, until most of the cracks have disappeared, then turn out onto a clean surface and shape into a ball. Cut off about ¼ of the dough with a bench scraper and set aside.
- Transfer the remaining dough to a small glass bowl. Using your hands, form a hole in the center and evenly stretch the edges to help it expand to about 3-4 inches (8 cm) in diameter.
- Scoop the stuffing into the well, then stretch the sides of the dough over the stuffing to encase completely.
- Wrap the tofu turkey in parchment paper, then in foil.
- Divide the reserved dough in half and shape into 2 drumsticks. Insert a wooden skewer in each one. Wrap the drumsticks in parchment paper, then foil.
- Set the tofu turkey and drumsticks on a baking sheet and bake for 1 hour, flipping every 20 minutes. Remove the drumsticks after 40 minutes.
- Serve with gravy.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 26 grams, Fat 19 grams, Fiber 3 grams, Protein 47 grams, Sugar 3 grams
TOFU TURKEY I
A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!
Provided by Allrecipes Member
Categories Tofu Recipes
Yield 10
Number Of Ingredients 19
Steps:
- Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
- Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
- Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
- Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Nutrition Facts : Calories 469.5 calories, Carbohydrate 22.4 g, Fat 32.4 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 4.3 g, Sodium 1294.9 mg, Sugar 5.2 g
TURKEY STUFFING CASSEROLE
Looking for an all-in-one meal to serve at your next potluck? You'll love this recipe that includes instruction on how to make an excellent stuffing and gravy. It's a go-to dish in our house and reminds me of one my grandmother used to make. -Signa Hutchison, Weiser, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish., In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.
Nutrition Facts :
TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )
This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".
Provided by bearhouse5
Categories Soy/Tofu
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- "TURKEY".
- Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
- In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
- STUFFING.
- In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
- In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
- Roll stuffing into a log about 25 cm (10") long.
- MARINADE.
- Whisk all ingredients together.
- ASSEMBLY AND COOKING.
- Preheat oven to 350°F (175°C).
- On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
- On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
- Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
- Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
- Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
- If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
- Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
- About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
- Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
- Slice and serve with cashew gravy and cranberry sauce.
Nutrition Facts : Calories 195.9, Fat 12.6, SaturatedFat 2.1, Sodium 672.5, Carbohydrate 11.5, Fiber 3.1, Sugar 2.1, Protein 12.6
More about "tofu turkey with stuffing food"
PATTY’S TOFU TURKEY WITH VEGGIE STUFFING AND …
From veganeasy.org
TOFU TURKEY - HEALTHIER STEPS
From healthiersteps.com
GRATEFUL FRED STUFFED TOFU TURKEY | VEGAN HOLIDAY FEAST
From hookedonplants.ca
TOFU TURKEY | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
VEGETARIAN STUFFED TOFU TURKEY - BIGOVEN
From bigoven.com
TOFU “UNTURKEY” WITH STUFFING AND GRAVY | BRENDA DAVIS …
From brendadavisrd.com
TOFU TURKEY WITH STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
TOP 25 TOFU TURKEY FOR THANKSGIVING - HOME, FAMILY, STYLE AND ART …
From thecluttered.com
STUFFED TOFU ROAST WITH VEGETARIAN GRAVY | THE STAR
From thestar.com
TOFU TURKEY WITH STUFFING - BIGOVEN.COM
From bigoven.com
ASTRAY RECIPES: TOFU TURKEY WITH STUFFING
From astray.com
ASTRAY RECIPES: TOFU "TURKEY" WITH STUFFING
From astray.com
THEME: TOFU TURKEY WITH STUFFING
VEGAN THANKSGIVING IS AMAZING WITH THIS HOMEMADE TOFURKY …
From epicurious.com
VEGAN TURKEY ROAST WITH STUFFING – VEGAN YUMMINESS
From veganyumminess.com
TOFU "TURKEY" WITH STUFFING - AMERICANRECIPES.EU
From americanrecipes.eu
TOFU “TURKEY” WITH STUFFING AND A MUSHROOM GRAVY - MACROBIOTICS
From macrobiotics.org.uk
TOFU "TURKEY" WITH STUFFING | CHEESE | QUENCH MAGAZINE
From quench.me
"STUFFED TURKEY" TOFU - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE MY TOFU TURKEY: STEP-BY-STEP - THE PENNY PANTRY
From thepennypantry.com
PLUMP TURKEY-STUFFED TOFU DUMPLINGS RECIPE - FOOD & WINE
From foodandwine.com
STUFFED TOFU-TURKEY
From yogajournal.com
TOFU "TURKEY" WITH STUFFING | NATURALLY SAVVY
From naturallysavvy.com
RECIPE: TOFU TURKEY WITH STUFFING, MUSHROOM GRAVY AND CRANBERRY …
From recipelink.com
TOFU TURKEY II - DAIRY FREE RECIPES
From fooddiez.com
STUFFED TOFU-TURKEY RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
TOFU STUFFING CASSEROLE | VEGWEB.COM, THE WORLD'S LARGEST …
From vegweb.com
TOFU TURKEY WITH STUFFING - VEGAN - PASTRYWIZ
From pastrywiz.com
TOFU TURKEY - THE HIDDEN VEGGIES
From thehiddenveggies.com
TOFU TURKEY I | RECIPE | TOFU TURKEY, TOFU, RECIPES
From pinterest.ca
VEGAN STUFFED ROASTED TOFU TURKEY – PURPLE WILDFLOUR
From purplewildflour.com
GRATEFUL FRED STUFFED TOFU TURKEY | VEGAN HOLIDAY FEAST
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love