Amber Waves: Stuffed Squash Turkey with Seitan-Mushroom Gravy

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* Exported from MasterCook Mac *

 

Stuffed Squash Turkey with Seitan-Mushroom Gravy

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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5 pounds hubbard or golden squash

Stuffing:

2 cups whole wheat bread crumbs

1 cup celery -- diced

1/2 cup mushrooms -- sliced

1 parsnip -- cut in quarter moons

1 medium carrot -- cut in small squares

Gravy:

1 onion -- diced

1 cup seitan -- cut into cubes

1 cup mushrooms -- thinly sliced

arrowroot or kuzu

miso or shoyu

rice vinegar

 

Hubbard, the largest of the squashes, is traditionally used in

macrobiotic households and educational centers for Thanksgiving

dinners and other harvest festivals. Aveline Kushi started this

custom in Boston in the early 1960s. Figure about a half pound of

squash per person. Along with friends, we enjoyed this recipe at our

home in Dallas for Thanksgiving.

 

Cut squash in half, take out seeds, and pre-bake 30 to 45 minutes

over low heat (300 to 350F). Water-saute the bread crumbs and

vegetables for a few minutes in a little water in a skillet and put

stuffing inside the partially baked squash. Bake for an additional 15

minutes.

 

To make gravy, saute the onions in oil, add mushrooms and seitan,

water, and a little arrowroot or kuzu to thicken.Add miso or shoyu to

season and a drop of rice vinegar. Place in individual serving dishes.

 

 

 

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Per serving (excluding unknown items): 1059 Calories; 16g Fat (12%

calories from fat); 40g Protein; 208g Carbohydrate; 0mg Cholesterol;

1923mg Sodium

Food Exchanges: 11 1/2 Starch/Bread; 5 1/2 Vegetable; 2 1/2 Fat

 

 

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