Recipe - Great Gluten Turkey

One half Yard, cheesecloth
2 tablespoon Poultry flavoring mix
1 One half cup ;water
1 tablespoon Soy margarine or oil
2 tablespoon White wine or gluten stock
2 Sheets,bean curd sheet
aka yuba
2 cup Dressing of choice

GLUTEN
5 ounce (fl) Vital wheat guluten flr
1 ounce (fl) whole wheat pastry flor
1 tablespoon Poultry flavoring mix
5 ounce ;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 spreadout
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 23 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 One half hours. Turn at least once during cooking. This
can be done two 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 ormargarine and use this to baste thile baking. Two T
seasoning mix may be added to the stock for more flavor.

Place in a preheated 350 degree oven and bake for 45 min to 1 hour,
basting every 15 minutes. If it begins to brown toomuch, cover loosely with
aluminum foil.

Carve and serve with stuffing.

Originally posted by Amanita (HURN) on Dec. 12, 1992/formatted for MM by
DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini