Vegetarian \"no tom\" turkey

Yield: 8 servings

Measure Ingredient
2 cups Brown rice
4 tablespoons Powdered vegetarian
\N \N Chicken-
\N \N Flavored broth
5½ cup ;water -- divided
¾ cup Wild rice
1 teaspoon Each:
\N \N Sage
\N \N Rosemary
2 teaspoons Thyme -- divided
5 tablespoons Butter -- divided
1 \N Onion -- chopped
5 \N Celery stalks -- chopped
1 teaspoon Dill
2 teaspoons Onion salt
1 pounds Mushrooms
2 teaspoons Garlic powder
1 pounds Meat of Wheat Chicken style
\N \N OR
1 pounds Meat of Wheat Sausage style
1 pounds Monterey Jack cheese --
\N \N Grated
16 ounces Pepperidge Farm Herb stfng
\N \N Salt and pepper to taste
5 teaspoons Poultry seasoning (or more)
\N \N 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 1½ 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 Recipe By :

From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500

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