*  Exported from  MasterCook  *
                            GREAT GLUTEN TURKEY
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Vegetarian                       Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Yard, cheesecloth
    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 sheet--
                         -aka yuba
    2       c            Dressing of choice
    5       oz           (fl) Vital wheat guluten flr
    1       oz           (fl) whole wheat pastry flor
    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 2-3 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 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
   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 pre-heated 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
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