16 slices of vegetarian turkey, about 1/4" thick
1 recipe chicken gravy (See recipe for gravy below this recipe or page 191 in Diana's cook book, "Delightfully Vegelicious")
1/2 cup chopped onion
1 large stick celery, chopped fine
4 cups dry whole wheat bread crumbs
1/4 cup granola-olive oil blended oil
1/2 tsp. salt
1 1/2 tsp. poultry seasoning
1/8 tsp pepper
1/4 cup water
To make the stuffing; saute onion and celery in a little olive oil until translucent.
Combine with remaining ingredients
Microwave covered stirring half-way through for 5 minutes
Cover bottom of 9 x 12 inch baking dish with about 2 cups of chicken gravy.
Fold turkey slices taco shape. Fill with bread stuffing. Stand in baking dish.
Place filled slices side by side in baking dish making two rows.
Fill empty spaces with remaining stuffing.
Drizzle about 1 cup of gravy over each row.
Bake at 350 degrees/F
until heated through and lightly browned.
Serve with cranberry sauce .
1/3 cup canola-live blended oil
1/2 cup unbleached white flour
4 cups water
1 tsp. liquid aminos
2 Tbsp. chicken-like seasoning
2 packets G. Washington's Golden Seasoning and Broth, salt to taste
- Mix oil and flour until smooth.
- While stirring, add water and liquid aminos.
- Cook until thickened, stirring constantly.
- Add seasonings and heat.