*  Exported from  MasterCook  *

                           Great Gluten Turkey

Recipe By     : Amanita Hurn, Dec 12, 1992
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetarian                       Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Cheesecloth (1-1/2')
   2       tb           Poultry flavoring mix
   1 1/2   c            Water
   1       tb           Soy margarine or oil
   2       tb           White wine or gluten stock
   2                    Sheets bean curd aka yuba
   2       c            Dressing of choice
                        Gluten:
   5       oz           Vital wheat guluten flour
   1       oz           Whole wheat pastry flour
   1       tb           Poultry flavoring mix
   5       oz           Water

  Mix the flours, water and flavor mix. Dough should be firm, add
  more flour if it is not. Roll the gluten out into a rectangle,
  place on the spread-out cheesecloth and loosely fold edges over it
  to meet in the middle. This is to keep it from getting glued to
  itself during cooking. Then roll it up lengthwise loosely to allow
  for expansion.
  
  Tie the ends and and around the middle with string. Make sure you
  allow for expansion to 2 to 3 times its original size.
  
  Place this in a pot with the water and seasoning and bring to a
  boil, then lower to simmering for 1-1/2 hours. Turn at least once
  during cooking. This can be done 2 days in advance.
  
  Prepare your dressing and remove the gluten from the stock, which
  will be used for gravy. Unroll the gluten and fill with the
  dressing or mound the dressing on the baking pan and tuck the
  gluten around it.
  
  Reconstitute the bean curd sheets by soaking for 5 minutes in hot
  water. They'll turn white and pliable but will be fragile. Cover
  the cooked gluten roll with 2 or 3 layers of this. Brush the
  "turkey" with the oil or melted soy margarine between layers and on
  top. Mix the wine or stock with the remaining oil or margarine and
  use this to baste while baking. Two tablespoons seasoning mix may
  be added to the stock for more flavor.
  
  Place in a pre-heated 350°F oven and bake for 45 minutes to 1 hour,
  basting every 15 minutes. If it begins to brown toomuch, cover
  loosely with aluminum foil.
  
  Carve and serve with stuffing.
  
  Formatted by: Deeanne
 

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