Roast Turkey with Chestnut Dressing & Garlic Mashed Potatoes

[Guest guest]

This is from "The Meat Lover's Vegetarian Cookbook" by Steven Ferry & Tanya Petrovna. I'm almost tempted to fix it for the workplace potluck this wednesday. :-) And it looks fairly simple & quick to fix if you're in a pinch to fix something quick.

 

Megan

 

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ROAST TURKEY & CHESTNUT STUFFING W/GARLIC MASHED POTATOES

 

Serves 4.

20 minutes

 

1/4 c. olive oil

5 shallots, tinly sliced

5 cloves garlic, thinly sliced

1 pound seitan turkey (or tofurky will do)

salt

black pepper

 

1. In a skillet, heat oil over medium heat. Saute shallots and garlic until lightly browned and transparent, about 2 minutes.

 

2. Add turkey slices. Cover skillet and brown 3-4 minutes. Turn slices over and brown another 2 minutes. Reduce heat and cook anotehr 4 minutes. Add salt and pepper to taste.

 

3. Serve with garlic mashed potatoes, stuffing, and cranberry sauce.

 

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CHESTNUT DRESSING

 

1 cup peeled chestnuts

8 slices stale bread

2 c. (soy) milk

2 t. dried oregano

1 t. dried thyme

3 T. vegetarian chicken-stock powder

1/2 t. black pepper

1/2 c. chopped celery

1/2 onion, finely chopped

 

1. Preheat oven to 350 degrees Farenheit

 

2. Cut bread slices into 1/4" cubes. Soak in (soy) milk for about 20 minutes

 

3. Mix in remaining ingredients.

 

4. Lightly grease a baking dish, fill with bread mixture and bake at 350 for 25 minutes.

 

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GARLIC MASHED POTATOES

 

Serves 4

20 minutes plus 30 minutes cooking/cooling

 

6 medium potatoes, quartered

1 c. (soy) milk

1/4 c. coconut milk

3 T. garlic butter

1 t. salt

1/2 t. pepper

 

1. Boil water while peeling and quartering potatoes. Boil potatoes until fork tender. about 10-15 minutes.

 

2. Combine all ingredients in a food processor and mash until smooth.

 

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GARLIC BUTTER

 

1. Preheat oven to 350. Peel two cups of garlic cloves, place in a small baking dish, and cover with extra firgin olive oil, about 1 c.

2. Bake 30-40 minutes until golden.

3. Let cool, refrigerate, and then blend in a food processor, until emulsified.

4. Refrigerate. It will keep for several weeks. Use in place of butter in dishes or bread spreads.