Title: Vegetarian "no tom" turkey
 Categories: Poultry
      Yield: 8 Servings
 
      2 c  Brown rice
      4 tb Powdered vegetarian
           Chicken-
           Flavored broth
  5 1/2 c  ;water -- divided
    3/4 c  Wild rice
      1 ts Each:
           Sage
           Rosemary
      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
           OR
      1 lb Meat of Wheat Sausage style
      1 lb Monterey Jack cheese --
           Grated
     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
  hour.
  
  Saute the chopped onion and celery with 2 T butter, dill and onion
  salt.
  
  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.