Tofu Turkey With Stuffing Recipes

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TOFU TURKEY I



Tofu Turkey I image

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

5 (16 ounce) packages extra-firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 ⅓ cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
⅛ cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 ½ teaspoons dried rosemary
¼ cup tamari
3 cups prepared herb stuffing
½ cup sesame oil
¼ cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
½ teaspoon orange zest
3 sprigs fresh rosemary

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

VEGETARIAN STUFFED TOFU TURKEY



Vegetarian Stuffed Tofu Turkey image

not set

Provided by Sofisun

Categories     Main Dish

Time 4h30m

Yield 10

Number Of Ingredients 17

4 14-oz. packages Tofu firm
2 tablespoons Sesame Oil
1 cup Celery chopped
2 cups Mushrooms chopped
1 cup Carrots chopped
1/2 cup Sesame Oil (for basting sauce)
1/2 cup Tamari soy sauce (for basting sauce and stuffing)
2 tablespoons Miso
5 tablespoons Orange juice
1 tablespoon Honey mustard
2 loaves whole wheat bread chopped in cubes
1 tablespoon ginger minced
4 sprigs Fresh rosemary (optional)
Salt & pepper
Fresh sage
Thyme
non-dairy butter

Steps:

  • Line a medium sized, round colander with a cheese cloth or a clean thin dish towel. Mash tofu in a large bowl with your hands adding salt and pepper to taste. Place the crumbled tofu in the colander and press down. 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 overnight or for 2 to 3 hours. Make the stuffing: In a large frying pan, sauté celery, 1 Tbsp. ginger, carrots and mushrooms in 2 tablespoons of the sesame oil until tender. Add the sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared bread cubes and mix well. Add melted non-diary butter and mix well to moisten. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Make the basting sauce. Combine 1/2 cup sesame oil, 1/4 cup tamari, 2 Tbsp. miso, 5 Tbsp. orange juice and 1 tsp. mustard in a small bowl; mix well. Remove the tofu from the refrigerator and remove the weight. 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 basting sauce. 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 basting sauce. 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 145 calories, Fat 13.8554902941068 g, Carbohydrate 4.09997825703676 g, Cholesterol 0 mg, Fiber 0.885535503699718 g, Protein 2.20682716064217 g, SaturatedFat 1.97601814114754 g, ServingSize 1 1 Serving (66g), Sodium 816.585570303155 mg, Sugar 3.21444275333705 g, TransFat 0.654879898884575 g

TURKEY WITH STUFFING



Turkey with Stuffing image

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

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

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.

TOFU "TURKEY" WITH STUFFING



TOFU

Categories     Soy     Bake     Thanksgiving     Vegetarian

Yield 8 servings

Number Of Ingredients 24

Turkey:
5 pds of firm tofu
1 pd of tofu for the "drumsticks" - optional
Stuffing:
2 Tsp. toasted sesame oil
1 large onion, chopped fine
1 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms
3-4 cloves garlic, minced
1/4 cup sage
2 tsp. marjoram
2 tsp. thyme
1 tsp. savory
Salt/pepper to taste
1 tsp. rosemary
2 tsp. celery seed
1/4 cup soy or tamari sauce
3 cups Herb-flavored stuffing
Basting mixture:
1/2 cup toasted sesame oil
1/4 - 1/3 cup soy/tamari sauce
2 Tbsp. miso
2 Tbsp. orange juice
1 tsp. vegan mustard

Steps:

  • Mash tofu or mix well with hands. Be sure that all the lumps are out. Line a 12" colander with wet cheesecloth overlapping the sides. Add the mashed tofu to the colander, press down to center and close cheesecloth over top the tofu. Transfer the whole thing, including colander to a large bowl. Place plate overtop the tofu ball, and put a 5 pd weight on top of the plate to compress the tofu and initiate draining of liquid through the colander into the bowl. Let sit in fridge for 2-3 hrs so water can drain from the tofu. Begin stuffing: saute the onions, celery, mushrooms and 2 Tbsp. of the sesame oil in a large pot. When soft, add the garlic and remaining stuffing ingredients, except the stuffing mix, combine well. Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu from fridge and take off weight. Uncover tofu. Hollow out tofu to within 1" of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold drumsticks out of the 1 pd of tofu, and place on each side as mock legs. Mix up the basting mixture and baste "bird" with half of it. Cover with foil, and bake at 400 degrees for 1 hour. Afterward, remove foil, baste with remaining basting mixture except for a few Tbsp. of it. Return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix on top. Gently transfer to large plate. Serve with the gravy of your choice, and, if you wish, cranberry sauce.

TURKEY WITH STUFFING



Turkey with Stuffing image

Don't relegate a stuffed bird to Thanksgiving only; this turkey recipe, which roasts over a bed of parsnips, onion, celery, carrots, celeriac, and white turnip, is delicious year-round.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

1 fresh whole turkey (20 pounds), giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
1 parsnip, peeled and quartered
1 onion, peeled and quartered
2 stalks celery, cut into 4-inch pieces
2 carrots, peeled and cut into 4-inch pieces
1 small head celeriac (about 1 pound), peeled and quartered
1 white turnip, peeled and cut into small wedges
Stuffing

Steps:

  • Remove turkey from refrigerator and let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
  • Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
  • In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
  • After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
  • After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
  • When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make gravy using the vegetables while the turkey rests.

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING



Roast Turkey with Old Fashioned Bread Stuffing image

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

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup butter
1 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
1/2-3/4 cup chicken broth or 1/2-3/4 cup water
10 -12 lbs turkey
cooking oil

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!

TOFU TURKEY RECIPE BY TASTY



Tofu Turkey Recipe by Tasty image

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

14 oz extra firm tofu
¾ cup pinto bean
6 tablespoons nutritional yeast
¼ cup soy sauce
1 tablespoon poultry seasoning
3 cloves garlic, chopped
½ teaspoon kosher salt
1 teaspoon pepper
1 teaspoon onion powder
1 cup low sodium vegetable broth
2 tablespoons olive oil
2 ½ cups vital wheat gluten
½ cup vegan stuffing
gravy, for serving
2 wooden skewers

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

VEGAN TOFU TURKEY (TOFURKEY) RECIPE - (4.2/5)



Vegan Tofu Turkey (Tofurkey) Recipe - (4.2/5) image

Provided by blum099

Number Of Ingredients 28

TOFU TURKEY:
5 (14 ounce) tubs extra-firm tofu
2 teaspoon ground dried thyme
2 teaspoons rubbed sage
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon orange zest (optional)
Salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)
MARINADE:
1/4 -1/2 cups low sodium tamari or gluten free soy sauce
2 tablespoons olive oil
2 tablespoons orange juice
1/2 teaspoon sesame oil
For the stuffing - approximate measurements, use as per taste ( original recipe in VT 35th anniversary issue, Or use your own stuffing of choice)
4 About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
1/2 cup almonds, coarsely chopped and toasted
1 small-medium red onion
1 celery stick
1 apple, peeled and diced ( i kept the peel)
1/2 tablespoon fresh sage, cut into thin strips
1/2 tablespoon chopped cilantro or parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon ground peppercorns
1/4 teaspoon ground nutmeg
1/2 tablespoon maple syrup
1/2 tablespoon balsamic vinegar
1/4 cups dried cherries
1/2 cup no-salt vegetable broth or water

Steps:

  • Tofu Turkey, previous night Bring the tofu to room temperature. Squeeze tofu of excess water and take small bits and place them in a processor. Process them little by little until smooth. Place them in a large bowl and mix all the seasoning. You can at this point even taste the tofu and add more seasoning or flavor to make sure it does not taste real bland. Wet cheesecloth, wring it out and smoothly line a colander with it-no wrinkles. Drop the tofu inside the colander and press it into the sides and bottom of the colander. Place this colander on a plate. Bring the hanging cheesecloth on the sides into the center to cover the tofu. Now place a plate right on top of the tofu and give it a slight press. Use a heavy object to place on top of the plate. This is to help the tofu drain excess water through the colander. Place this inside the refrigerator overnight (ideal time). This helps the tofu to absorb the seasoning well too. On day of making the tofu turkey - For the Stuffing I eyeballed most of the ingredients, so use your discretion when preparing them. Place the cubed bread cubes on a baking sheet and bake them in a preheated 225F oven for 20-30 minutes or until dry and crisp. Meanwhile, heat a skillet. Add about 1 tsp oil and saute the onions and cook for 3-4 minutes or until soft. Add celery and saute for 2 minutes more. Stir in the apples along with other seasonings. Cook for 5 minutes. Add maple syrup and the vinegar and remove from heat. Combine the bread cubes along with apple mixture. Stir in almonds and dried cherries. Transfer to a greased baking sheet and pour broth over the top. Cover with foil and bake for 20-30 minutes or until the stuffing begins to brown on top. You can make a crisp filling by removing the foil and baking for 10 minutes more. For the Marinade: Mix all the ingredients for the marinade until combined. For the Assembly: Preheat oven to 375 F. Drain the Tofu water from the plate on which you placed the colander. Remove weight and plate from colander. Now scoop some tofu from the center. Make sure to leave at least 1-2 inches on the sides and bottom. Now fill this hollow with the stuffing. Now top the stuffing with the scooped out tofu. Make sure to smooth the surface and level it out. Place a large oven to table baking sheet (I used a pie plate large enough to cover the colander opening) on top of the colander. Hold tightly, and slowly invert colander onto the plate so that tofu-turkey drops gently onto dish. Now slowly remove the cheesecloth from the tofu. Can you see the white dome now? Baste the tofu turkey with the prepared marinade. Bake for 15 minutes. Baste again. reduce the heat to 350F and bake for another 1 hour, basting as many times it strikes your fancy. Once baked, you see a beautifully crisped tofu surface. The most amazing after effects of this meal with striking similarities to the real thing - 1) We felt full in matter of minutes. The tofu protein did it. 2) The crust was crispy and meaty inside. The stuffing added amazing combo to the tofu. A few bites of the orange and apple in the middle (which I placed as a garnish) also went v well with this tofurkey. 3) We had LEFTOVERS and lots of them But one advantage over the real turkey would be low calorie content comparatively me thinks Carve it as your please and enjoy Tofu Turkey :) While eating this, you probably might feel goosebumps (or turkey bumps!!!)..don't be surprised, the turkeys all over are probably wishing you a LONG LIFE ;) LOL

TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )



Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan ) image

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

2 3/4 lbs extra firm tofu (or hard tofu, NOT silken)
5 1/3 tablespoons arrowroot
8 teaspoons nutritional yeast flakes
3 teaspoons powdered agar
4 teaspoons vegan chicken bouillon powder (not too salty)
2 teaspoons sage
1 1/3 teaspoons thyme
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 1/3 teaspoons salt (or to taste, will depend on the bouillon powder)
1 dash black pepper (to taste)
1 -2 tablespoon oil
1 cup chopped mushroom
1 cup chopped celery
1 large onion, chopped
3 garlic cloves, crushed
6 teaspoons Braggs Aminos (or gluten-free soy sauce or tamari)
2 teaspoons sage
2 teaspoons thyme
1 teaspoon marjoram
1 teaspoon celery seed
1 teaspoon salt (or to taste)
1 dash pepper (to taste)
5 cups fresh gluten-free breadcrumbs (I used Multi-Grain Multi-Grain Bread (Gluten, Dairy and Egg-Free))
1/4 cup olive oil
6 teaspoons Braggs Aminos (or gluten-free soy sauce or tamari)
5 teaspoons gluten-free miso (something mellow and not too salty)
4 teaspoons orange juice
1 teaspoon gluten-free mustard powder

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

CLASSIC STUFFED TURKEY



Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

ROAST TURKEY WITH VEGETABLE STUFFING



Roast Turkey with Vegetable Stuffing image

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 24

Number Of Ingredients 13

2 tablespoons butter or margarine
2 medium celery stalks, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
3/4 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1/2 teaspoon salt
7 cups soft bread cubes
2 medium carrots, shredded (1 1/2 cups)
1 medium zucchini, shredded (1 cup)
1 cup chopped fresh mushroom (4 ounces)
1 whole turkey, 12 pounds, thawed if frozen

Steps:

  • Heat oven to 325°F. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
  • Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 105 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg

VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY



Vegan

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

For the tofurkey:
4 tablespoons vegetable oil, divided, plus more for pan
1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
1/2 cup raw pecans, coarsely chopped
1/2 medium onion, chopped
1 garlic clove, finely chopped
5 sprigs thyme
8 ounces crimini mushrooms, coarsely chopped
1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
1 cup homemade vegetable stock or low-sodium vegetable broth
1/3 cup dry white wine
1 3/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
3 (14-ounce) packages extra-firm tofu
3 tablespoons white miso paste
2 tablespoons cornstarch
1 teaspoon garlic powder
1 tablespoon chopped parsley
For the gravy:
3 tablespoons vegetable oil, divided
12 ounces crimini mushrooms, coarsely chopped
2 shallots, quartered
1 garlic clove, crushed
5 sprigs thyme
2 fresh bay leaves
4 cups homemade vegetable stock or low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
Special Equipment
A 1 1/2-quart oval loaf pan or 9x5" loaf pan

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.

TURKEY STUFFING CASSEROLE



Turkey Stuffing Casserole image

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

1/2 cup butter, cubed
1 large onion, chopped
2 celery ribs, chopped
1-1/2 teaspoons salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
8 cups cubed French bread (8 ounces)
3 cups cubed cooked turkey
2 large eggs
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup water
2 tablespoons chopped fresh parsley

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 :

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