The Great Gluten Turkey, Pt 1

10 Servings

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The Great Gluten Turkey, Pt 1 Ingredients

10 lb Whole wheat flour	2 ts Thyme
1/3 c Light yeast flavoring	2 ts Garlic powder
1 Yard cheese cloth	2 ts Onion powder
2/3 c Light yeast flavoring	Great Glutten Dressing
1 ga Water	2 tb Margarine
1/3 c Margarine	1 Large onion, chopped
1/3 c White wine	2 Stalks celery, chopped
2 Round circles chinese bean	6 oz Mushrooms, sliced
8 c Stuffing of choice	1 1/2 lb Bread crumbs
Light Yeast Flavoring	1 1/2 ts Sage
1 c Yeast flakes	1 1/2 ts Marjoram
1 tb Salt	1 1/2 ts Thyme
1/2 ts Ginger	1 ts Salt
1/2 ts Turmeric	1 c Stock
1 ts Black pepper	Gravey For "Turkey"
1 ts Marjoram	2 ts Margarine
1 ts Tarragon	2 1/2 tb Flour
1 ts Paprika	1 c Reserved gluten stock
1 ts Rosemary	1 tb White wine
2 ts Sage	Several dashes soy sauce
2 ts Celery seed	1 tb Light Yeast Flovoring

Instructions for The Great Gluten Turkey, Pt 1

The yuba must be soaked and reconstituted to a soft, pliable texture before using. It is best to put individual sheets between wet towels until they turn soft and white in color. They are then ready to use. Using either wheat flour or vital wheat gluten flour, make gluten according to the recipe. Roll it out into a rectangle approximately 15 inches long and 8 to 10 inches wide. Sprinkle with 1/3 cup yeast flavoring (unless youve added it in with your vital wheat gluten). Roll it up lengthwise. Spread out the cheesecloth and place the glutten roll in the middle. Wrap the sides of the cloth around the glutten roll first, then tie the ends together. It should be wrapped fairly loosely so that the gluten can expand a little while cooking but not so loose that it expands too much and becomes too soft and spongy in texture. Place the roll in a large pot. Pour over it the gallon of water and the remaining 2/3 cup yeast flavoring. Cover bring to a boil, turn down the heat and simmer for 1 1/2 hours. This process can be done up to two days before serving. Prepare the stuffing of your choice. Remove the gluten roll from the stock, saving the stock for gravy. Untie and remove the cheesecloth. Unroll the "turkey" and fill it with the stuffing, or mound the stuffing on a large greased baking sheet and place the gluten around it. Place the stuffed gluten on a large greased baking sheet. Reconstitute the yuba as mentioned before, by soaking for 5 minutes in water in a flat, shallow dish or between layors of wet towels. It will turn white and be pliable but will still be fragile. Cover the "turkey" with two to three layers of yuba. Melt the margarine and brush the entire "turkey" with some of it. Pour the wine into the remaining margarine: this will be used for basting while baking. If desired, 2 tablespoons of the yeast flavoring can be added to the margarine-wine mixture to give it an even more authentic flavor. continued, see part two From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TurkeyCuisine: Uncategorized