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Title: Vegetarian "No Tom" Turkey
Categories: Vegetarian Lacto Entree Holiday
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.
Recipe by Judith Lamb-Lion, from Meat of Wheat chicken style ad in Vegetarian Times, Nov. 93/MM by DEEANNE
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