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Mock The Turkey

November 20, 2011

Photo by Gerik

For those who have come to being a vegetarian late in life, we’re coming up to a holiday season that could be a tough one. I’m sure many are thinking “Growing up a complete vegetarian would make the Thanksgiving Feast so much easier!” Traditions and culture are hard to buck when the beautiful baked turkey graces the table where family and friends are seated.  And it’s not just the turkey you’ll be avoiding. It’s the gravy made from the drippings and stuffing that was cooked inside the bird, etc. But good news, being vegetarian at Thanksgiving doesn’t have to mean filling yourself up with the “sides” while everyone else eats Turkey.  I’ve got a favorite that will make it so much more enjoyable.

Pulling out my Mock Turkey Recipe always puts a smile on my face.  Years ago, I asked my daughter, Chelle, to make the mock turkey.  Overhearing “you stupid bird, you will never amount to anything!” and “who do you think you are, a turkey?” snapped me to attention rather quickly and provided a priceless memory of my Chelle-girl mocking the turkey!

Mock Turkey Loaf almost fills the bill for me.  Although the traditional turkey is not front and center, this loaf has the taste that pairs perfectly with mashers and gravy, cranberry sauce and pumpkin pie making it still a treasured part of our Thanksgiving Dinner.

It’s very easy to make but may take a bit of planning if Worthington Vegetarian Burger is not stocked by your grocer.  Amazon.com carries most Worthington products either by the case or by the can and shipping is free.  Many of you from Columbia, MO can find it locally at the College Park Christian Academy located on College Park and Stadium.

There are many version of this recipe floating around but this version is one I have used in catering and college food service over the years.  Also it’s one of my favorites and will be gracing my Thanksgiving table this year.

Mock Turkey Loaf
Serves 6-8

20 oz can Worthington Vegetarian Burger
1 onion, chopped
2 ½ cup Italian Seasoned Bread Crumbs (dry)
1 ¼ c milk
½ cup oil
1 T McKay’s Chicken like Seasoning and Broth dry mix
2 ½ cup grated cheddar cheese
½ tsp salt

Combine all ingredients and mix well.  Put in a 9×13 inch baking dish which has been greased.  Cover the casserole with foil before baking.  Remove the foil toward the end so the top will turn golden.  Bake at 350 degrees for about 1 hour.

Sour Cream Gravy
1 stick butter
½ cup flour
2 or more cups of milk
1 tsp salt or to taste
¼ cup sour cream

Melt the butter in a skillet, add the flour and stir while the flour and butter bubble just a bit.  Remove from heat and pour in at least 2 cups of milk while stirring.  Keep stirring until the flour has no lumps left then place back on the heat.  Stir and cook on medium heat until it begins to thicken.  Turn heat way down and stir until it finishes cooking and it is smooth and glossy.  Add salt (seasoned pepper, too, if you like) according to your taste.  Add more milk just before serving if needed.  Also stir in the sour cream just before serving.

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4 Comments leave one →
  1. November 20, 2011 6:29 pm

    What a useful post. We had a dinner party planned and at the last minute one of our friends said do you mind if I bring a vegetarian. We had to make another entree since the main course was meat. Not a problem, but planning ahead is good.

    • November 20, 2011 6:45 pm

      Your comment brought a flood of memories just like you described. Now days I atomatically throw something in the mix just to cover everthing. Our guests usually add the words vegan or gluten free…..yikes!

  2. chelle permalink*
    November 20, 2011 7:17 pm

    You forgot “Your momma was a flightless waterfowl.”

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