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
Recipe serves 12-16 servings
Cut Recipe in half for 6-8 serving size (as per video)
- 1 can chickpeas or white beans
- 2 1/2 cups vital wheat gluten
- 2 cup chickpea flour
- 1/2 cup almond flour
- 3 tbsp mock stock (click to see my recipe)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 3/4 – 2 cups mushroom or vegetable stock
- 1/4 cup aquafaba
- 4 tbsp plain non dairy yogurt
- 2 cans of jackfruit (soaked in water to remove brine taste and finely chopped)
- 1 cup finely minced onion
- *2 Tbsp mock stock to sauté with jackfruit and onion until soft
- * 1/2 cup mushroom or vegetable stock to keep from sticking (or water)
- 5 – 7 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
- 1/2 cup veg stock, water or white wine or combination
- 2 tsp of mock stock
- 1 tsp of soy sauce
- * optional – finely chopped garlic clove
- Drain Jackfruit brine from can. Place in a small bowl and cover with water for 10 to 15 minutes.
- Drain chickpeas reserving aquafaba (chickpea brine)
- Mash until smooth or add to a food processor to puree.
- Finely chop onion and sauté over medium heat until caramelization starts.
- Drain Jackfruit and chop.
- Add Jackfruit and mock stock to onions
- Sauté for 5 minutes over medium heat until mock stock in absorbed.
- Place dry ingredients in large bowl
- Measure stock, yogurt, and aquafaba into a bowl, whisk to combine
- Add jackfruit, onions, pureed chickpeas, to the dry ingredients, stir slightly to just combine
- Pour liquids over and stir with wooden spoon until dough texture is formed.
- Let rest for 15 minutes or place in refrigerator until ready to use. (Can be made the day before)
- Place 1/3 of Holiday Bake dough on parchment lined sheet. Pressing and spreading to make turkey/oval, dough should be 1/2” thick.
- Bake in oven 350 for 15 minutes.
- 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.
- Remove the base from oven and top with stuffing to make a round/oval shape leaving 1/2” all around the base dough
- Cover with the prepared topping dough by carefully flipping the dough over the stuffing.
- Center and then start pressing into the base dough and stuffing until the desired smooth oval shape is achieved.
- Baste with Basting sauce
- This is optional but I like to top with additional fresh herbs arranged in a pattern on the top, however this is optional.
- Add 3” of warm water to a small casserole dish or pot that is big enough to fit the rice paper.
- Add the rice paper pressing into the water one sheet at a time. This prevents the rice paper from sticking together.
- 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.
- Season with Salt and Pepper
- 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.
- Let rest covered with tinfoil for 15 min before slicing and serving
- 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
- 4 cups cooked mashed russet potatoes (6 medium sized)
- 1 1/2 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
- 1.5 tbsp Poultry Seasoning *(1 Tbsp if using pre-seasoned bread crumbs)
- 1/2 tsp Ground Sage
- 4 Tbsp Plain Non Dairy Yogurt
- 1/2 tsp ground black pepper
- 1 /1/2 Sea Salt
- 2 1/2 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)
- (optional * apples, pomegranate seeds, chestnuts, or nuts)
- 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
- Saute veggies in a non stick sauce pan for 2-3 minutes over medium heat until slightly translucent.
- Add potatoes to a large bowl and mash, add bread crumbs, veggies, seasonings, and yogurt. Stir gently to combine
- Pour the stock over the top and gently stir until evenly distributed. (If you are using store bought dried bread crumbs increase the amount of stock)
- Place in a non stick or casserole dish lined with parchment paper, or use with Holiday Bake Dough.
- For casserole dish, Bake covered with tin foil for 20 minutes covered.
- Remove tin foil and bake until top is crispy another 10-15 minutes in 350° oven.
Notes * If Using for Holiday Bake this recipe is perfect for that size. If you are cutting the recipe in half, you can cut this in half or you can make the entire batch and divide. Using one part for the bake and one part in a lined casserole dish.