- 1 medium onion, finely chopped
- 2 Tbsp. olive oil
- 8 oz. package mushrooms, finely chopped
- 1 c. celery, finely chopped
- 1/2 c. slivered almonds
- 5 c. herb-seasoned stuffing
- 1 tsp. ground sage
- 2+1/2 Tbsp. McKay’s chicken-style seasoning
- 4 c. hot water
- 1 – 2 c. Creative Cuisine gluten shreds
- 8 Creative Cuisine gluten steaks
- 2 sheets puff pastry
- In a large skillet, saute onion in olive oil till onions are translucent. Add celery, and when almost tender, add almonds and mushrooms. Cook, stirring frequently, until mushrooms are tender. Add stuffing and sage. In a separate bowl, mix hot water with chicken-style seasoning and gluten shreds, and add to skillet. Mix well and set aside.
- In a 9 x 13 inch glass baking dish, place six of the gluten steaks in the center of dish, arranging them in twos lengthwise. Set aside one cup of the stuffing mix and then mound the remaining stuffing mix over the gluten steaks, shaping like a turkey.
- Take the remaining steaks and cut each cutlet down the center, making the shape of a turkey leg. Wrap in puff pastry. Place on the mound of stuffing where drumstick should be.
- Use the scraps from the gluten steaks to shape “wings” on the “turkey”. Cover “turkey” with remaining puff pastry sheet, shaping it around the “legs” and “wings”. Take a fork and prick all over to give it the look of the skin of a turkey. Make a crease down the center. Decorate around the edges with the remaining stuffing. Bake for 15 – 20 minutes at 400 degrees F, or until golden.
Yield: 8 cups
* Serve warm on platter, garnishing all around with broccolini, cherry tomatoes, and baby roasted potatoes!