Stuffed Vege-Turkey Slices

Yields: 12 servings

Stuffing:

  • 2½ cups broth
  • 1 cup chopped celery
  • 1 large onion
  • 1 Tablespoon nutritional yeast flakes
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • 1 teaspoon sage
  • ½ Tablespoon dried parsley
  • 2 Tablespoons extra virgin olive oil

Combine above ingredients in a large saucepan and bring to a boil. Remove from heat. Add 1 package Whole Grain Pepperidge Farm Stuffing Mix and mix well. Set aside.

Gravy:

Saute 1 cup minced onion in 2 Tablespoons extra virgin olive oil or water in a large skillet.

In A blender combine remaining ingredients:

  • 3 cups water
  • 1/3 cup whole wheat pastry flour or white whole wheat
  • 3 Tablespoons nutritional yeast flakes
  • 1½ teaspoon salt
  • 1 teaspoon Bakon Hickory Smoke Style Seasoning
  • ¼ teaspoon garlic powder
  • Add sauted onions to blender mixture and blend until smooth.

Pour gravy mixture back into large skillet and heat over medium heat, stirring constantly, until it reaches desired thickness.

Assembly:

16 turkey slices (thick enough so that they will not fall apart when folded) (I use Worthington Turkey slices, a vegetarian option)

Place a large spoonful on each slice of turkey. Fold it like a taco and place in casserole dish, very close to each other to keep them in a taco shape. Spoon extra stuffing on top of the stuffed turkey slices. Top with gravy. Cover with parchment paper and then foil and bake in a 350F oven for 30-40 minutes.

Hint: If preparing this ahead of time, do not add the gravy until ready to bake.