Holiday Stuffing Bake – Murkey or Mock Turkey

For my Daughter Chelsea, and my bestie Tammy.  Merry Christmas.  I love you both

It’s time to start prepping my holiday dinner and since becoming Plant-Based three years ago, Besides, where do you get your protein, it’s one of the top questions that people always ask. What do you eat for Christmas dinner?  It was also a question my family asked.

Growing up the turkey on a platter was a special centrepiece at the Holiday table.  Something seemed lost on that first Easter dinner we had.  I tried store-bought versions of tofu style turkey meat, however, my family wasn’t happy with how they tasted.   So after three years and twenty test recipes, this is what I came up with.  Believe me when I tell you this smells like Christmas dinner when it is baking! 

I have provided you with my plant-based version of my family stuffing recipe (end of this post) but feel free to use your own recipe.  The full Murkey recipe will hold about 8-10 cups of stuffing.  Cut that amount in half if you cut the bake recipe in half.  I make mock ribs and use rice paper to wrap the mock ribs while on the grill and worked fantastic in that application so I decided to try it on my bake.  This was a game changer for my recipe.  Not only does it keep in moisture and keep it from drying out, it also makes for a crispy flavoured crusty layer.  Also it allowed me to add herbs under it just as I used to do with my turkey as with out it they would darken or burn or just fall off.

My recipe can serve 12-16 servings.  I make this size because leftovers are amazing, and this freezes well in serving sized portions.  The dough can be made the day before and placed in the refrigerator until ready to use.  I try to make my stuffing the before I am going to put together as it is warm from the sautéed veggies and I know that the inside will be nice and hot when it comes out of the oven.  

This is a photo of the Holiday Murkey after being refrigerated over night.  Looks fantastic doesn’t’ it!

Leftovers are a breeze to prep.  Slice and package each serving  or wrap and place the loaf in the refrigerator.  Slicing is a breeze.  Cover the loaf with tinfoil and reheat either whole or sliced Murkey in a 350° oven for 10-15 minutes or until warm inside.  Or place individual servings on a plate and reheat in the microwave per your microwaves heating temperatures .

I will post the link to the step by step video when it is finished uploading.

Happy Holidays from our family to yours, The Arseneaults

Holiday Stuffing Bake - Murkey or Mock Turkey

  • Servings: 12-16
  • Difficulty: easy-moderate
  • Print

Recipe serves 12-16 servings

Cut Recipe in half for 6-8 serving size (as per video)

  • 2 1/2 cups vital wheat gluten
  • 1 cup chickpea flour
  • 1 cup almond flour
  • 3 med/large king oyster mushrooms (roasted, shredded and finely chopped)
  • 1 can white beans (reserve aquafaba – bean juice)
  • 1 small/medium onion sautéed until golden
  • 1 cup cooked brown rice
  • 3 tbsp nutritional yeast * see note at bottom
  • 1 tsp onion powder *
  • 1 tsp garlic powder *
  • 1/2 tsp sage *
  • 1/2 tsp thyme*
  • 1/2 tsp poultry seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 -1/2 cups mushroom or vegetable stock

Whipped aquafaba

  • Juice from drained white beans (aquafaba)
  • 1 tsp agar agar
  • pinch cream of tartar

Murkey Covering (helps keep roast moist and tender)

  • 6 Rice paper sheets (more if making individual serving rounds)
  • pan of warm water to soften rice paper
  • *optional – Fresh herb sprigs like rosemary, Sage, and Thyme to place under rice paper layer

Basting Sauce

  • 1/2 cup mushroom stock, veg stock, water or white wine or combination
  • 2 tsp of mock stock
  • 1 tsp of soy sauce
  • * optional – finely chopped garlic clove
  1. Precook brown rice.  (I like to freeze leftover rice in 1 cup portions to use for quick meals or to add to recipes)
  2. Place king oyster mushrooms in a oven proof dish, cover with tin foil and roast in a 350° oven for 20-25 min.  Remove from oven and let cool while prepping other ingredients.
  3. Chop and saute onion over medium heat until golden and well cooked.
  4. In a large mixing bowl add vital wheat gluten, chickpea flour, and almond flour, set aside.
  5. Once cool shred, and finely chop mushrooms add to the large mixing bowl.
  6. Stir to combine all the ingredients.
  7. Drain white beans reserving aquafaba (bean brine) Add the white beans into a blender or food processor.
  8. Add stock, rice, cooked onions, nutritional yeast and all spices to the food processor and blend until pureed and smooth.
  9. Add the aquafaba to a stand mixer with a beater attachment and whip until large meringue texture is reached.  Add the agar agar powder, and cream of tarter, continue to whip for 2 minutes on high.
  10. Pour blended sauce over the dry ingredients and stir with wooden spoon until dough texture is formed.
  11. Add whipped aquafaba and using hands gently fold into the dough until combined.  Try not to over mix.

For unstuffed loaf :

  1. Shape dough into a long oval loaf.  Place on a double layer of plastic wrap large enough to pull around all sides and cover the top
  2. Optional* Set the herbs if using to make a pattern on top
  3. Wrap the top of the loaf with all 4 sheets of rice paper, tucking underneath all around the loaf.
  4. Season well with salt and pepper
  5. Pull the plastic wrap over to completely cover and seal.  Add more plastic wrap if necessary
  6. Set onto a  parchment lined baking dish with 1 inch of water on the bottom (or in a roasting pan with rack and water and inch over the rack)
  7. Cover with wet triple layer of paper towel, and then cover with tin foil and place in a 350° oven for 1 hour 15 minutes
  8. Remove from oven and let cool slightly in order to remove plastic wrap.
  9. Place on a parchment lined baking sheet and glaze with basting sauce
  10. Place in 350° oven and Baste every 15 minutes for 1 hour and 15 minutes until golden and crispy
  11. Remove from oven and let cool on counter.  I like to prepare this so it comes out of the over 2 hours before dinner is to be served to rest.  I then cook and prepare the remainder of the dishes and then Reheat in 400° oven for 15 minutes before serving
  12. For easiest slicing and best turkey like texture make the day before and then remove from refrigerator 2 hours before dinner and then reheat by placing the entire loaf in a 350° oven for 30 minutes
  13. Slice like turkey and enjoy with mushroom gravy

If stuffing as per photos above. 

  1. Place 1/3 of Holiday Bake dough on parchment lined sheet.  Pressing and spreading to make turkey/oval, dough should be 1/2” thick.
  1. Bake in oven 350 for 15 minutes.
  2. On a sheet of parchment press remaining dough flat, cover with a sheet of parchment and roll gently until the dough is 1/2 inch thick and almost double the size as the base.  A little smaller is okay as the dough easily spreads without breaking.
  3. Remove the base from oven and top with stuffing to make a round/oval shape leaving 1/2” all around the base dough
  4. Cover with the prepared topping dough by carefully flipping the dough over the stuffing.
  5. Center and then start pressing into the base dough and stuffing until the desired smooth oval shape is achieved.
  6. Baste with Basting sauce
  7. This is optional but I like to top with additional fresh herbs arranged in a pattern on the top, however this is optional.
  8. Add 3” of warm water to a small casserole dish or pot that is big enough to fit the rice paper.
  9. Add the rice paper pressing into the water one sheet at a time.  This prevents the rice paper from sticking together.
  10. 1 sheet at a time place on top of the bake and smooth. Try to make sure every part has two layers of the rice paper.  The rice paper will easily tear in half for sections that don’t need an entire overlap.
  11. Season with Salt and Pepper
  12. Bake full loaf in preheated oven for 1 hour at 320° (1/2 batch bake for 45-50 min) Basting 4-5 times with Basting sauce until golden.
  13. Let rest covered with tinfoil for 15 min before slicing and serving
  14. Serve with mashed potatoes, maple pecan caramelized squash, Green been casserole, carrots, corn, peas, mushroom gravy, and homemade cranberry sauce

I have used both fresh bread crumbs or packaged when testing this recipe.  I have found that the fresh bread crumbs makes a lighter stuffing and the packaged dried crumbs the stuffing is tends to be more dense.  Equally delicious.

Not only for Holidays, this Murkey is perfect for Sunday Dinner

My Plant-Based Stuffing

  • Servings: 12-16
  • Difficulty: easy
  • Print
  • 4 cups cooked mashed russet potatoes (5 medium/large sized)
  • 2 cups carrots finely chopped or shredded
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups celery finely chopped
  • 1 1/4 cups mushroom, or vegetable stock
  • 1 Tbsp Mock Stock
  • 1 tbsp Poultry Seasoning *(1/2 Tbsp if using pre-seasoned bread crumbs)
  • 1/2 tsp Ground Sage
  • 1/2 tsp ground black pepper
  • 1 -1/2 tsp Sea Salt
  • 4 cups slightly dry bread cubed (you can use a packaged dry bread crumb brand if it has added herbs reduce poultry seasoning to 1 Tbsp also add 1/2 cup more liquid)
  • Juice from 1 can of white beans or chickpeas whipped or equivalent amount of whipped potato protein.
  • (optional * apples, pomegranate seeds, chestnuts, or nuts)
  1. Peel and boil potatoes in a pot of water until easily pierced with a fork.  Drain and set aside to cool while prepping remaining vegetables
  2. Saute veggies in a non stick sauce pan for 2-3 minutes over medium heat until slightly translucent.
  3. Add potatoes to a large bowl and mash, veggies, seasonings, and yogurt.  Stir gently to combine
  4. Pour the stock over the top and give a quick stir. Add the optional whipped aquafaba   (If you are using store bought dried bread crumbs you may need to increase the amount of stock)
  5. Add the bread crumbs and gently stir to combine
  6. Place in a non stick or casserole dish lined with parchment paper, or place inside Holiday Bake Dough.
  7. When baking in a casserole dish, bake covered with tin foil for 20 minutes and then remove tin foil and bake until top is crispy another 20 – 25 minutes in 350° oven.

Notes * If Using for Holiday Bake this recipe makes the large batch.  If you are cutting the recipe in half, you can cut this in half or you can make the entire batch and divide one part to stuff the Murkey, and one half in a casserole dish.

Roast Wellington

I also make a variation of this recipe to make a Vegan Roast Wellington wrapped in puff pastry.  The only changes to the loaf are I add 1/3 cup of the the 1 – 2/3 cups of prepared mushroom/onion Duxelles to the bean puree.  Layer the remaining 1 – 1/3 cup of mushroom Duxelles onto a prepared puff pastry, add the loaf on top of the mushrooms, spread 1 tbsp of each dijon, and yellow mustard on top of the loaf.  Cover with another sheet of pastry.  Use a mix of 3 tbsp of almond milk and 1 tbsp of maple syrup to seal the pastry edges.  Cut off excess leaving 1 inch all around loaf.  Baste the loaf and add optional lattice dough covering or cut small patterns from the dough and place on loaf.  Re-baste and cook as per above directions.  Pre-cooking and then reheating for 15-20 min 375° oven works amazing with this recipe.

 

 

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