Title: Vegetarian "no tom" turkey
Yield: 8 Servings
2 c Brown rice
4 tb Powdered vegetarian
5 1/2 c ;water -- divided
3/4 c Wild rice
1 ts Each:
2 ts Thyme -- divided
5 tb Butter -- divided
1 Onion -- chopped
5 Celery stalks -- chopped
1 ts Dill
2 ts Onion salt
1 lb Mushrooms
2 ts Garlic powder
1 lb Meat of Wheat Chicken style
1 lb Meat of Wheat Sausage style
1 lb Monterey Jack cheese --
16 oz Pepperidge Farm Herb stfng
Salt and pepper to taste
5 ts Poultry seasoning (or more)
Pecan halves -- for garnish
Saute the brown rice with 4 T powdered broth in 2 T oil for 4 minutes.
Cook in 4 cups of water for 1 hour or until absorbed.
Cook wild rice, sage, rosemary, and 1 t thyme in 1.5 c water for 1
Saute the chopped onion and celery with 2 T butter, dill and onion
Slice and saute the mushrooms with 2 T butter, garlic powder and 1 t
thyme, until =well=done.
Combine all ingredients with the Meat ofWheat, cheese, stuffing, salt
and pepper and poultry seasoning.
In baking pan, shape like a turkey, garnish with pecan halves and
bake for 30-45 minutes at 375 degrees. Serve with cranberry sauce and
mushroom gravy. Serves 8 & leftoers are great.