*  Exported from  MasterCook  *
                     THE GREAT GLUTEN TURKEY, PART ONE
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       lb           Whole wheat flour
                         -made into gluten
                         -use approx 14
                         -cups water or 8
                         -cups vital wheat
                         -gluten flour 6
                         -cups water
      1/3   c            Light yeast flavoring
                         -1/2 cup if using vital
                         -wheat gluten
    1                    Yard cheese cloth
      2/3   c            Light yeast flavoring
                         -see recipe
    1       ga           Water
      1/3   c            Margarine
      1/3   c            White wine
    2                    Round circles chinese bean
                         -curd sheet (yuba) or enough
                         -smaller squares to cover
                         -“turkey” in 2 - 3 layers
    8       c            Stuffing of choice
                         -see recipe
                         ------ Light Yeast Flavoring
    1       c            Yeast flakes
    1       tb           Salt
      1/2   ts           Ginger
      1/2   ts           Turmeric
    1       t            Black pepper
    1       t            Marjoram
    1       t            Tarragon
    1       t            Paprika
    1       t            Rosemary
    2       ts           Sage
    2       ts           Celery seed
    2       ts           Thyme
    2       ts           Garlic powder
    2       ts           Onion powder
                         ---- Great Glutten Dressing
    2       tb           Margarine
    1                    Large onion, chopped
    2                    Stalks celery, chopped
    6       oz           Mushrooms, sliced
    1 1/2   lb           Bread crumbs
    1 1/2   ts           Sage
    1 1/2   ts           Marjoram
    1 1/2   ts           Thyme
    1       t            Salt
    1       c            Stock
                         ----- Gravey For “Turkey”
    2       ts           Margarine
    2 1/2   tb           Flour
    1       c            Reserved gluten stock
                         -from “turkey” recipe
    1       tb           White wine
                         Several dashes soy sauce
    1       tb           Light Yeast Flovoring
                         -see recipe, optional
   The yuba must be soaked and reconstituted to a soft,
   pliable texture before using.  It is best to put
   individual sheets between wet towels until they turn
   soft and white in color.  They are then ready to use.
   Using either wheat flour or vital wheat gluten flour,
   make gluten according to the recipe.  Roll it out into
   a rectangle approximately 15 inches long and 8 to 10
   inches wide.  Sprinkle with 1/3 cup yeast flavoring
   (unless you've added it in with your vital wheat
   gluten).  Roll it up lengthwise. Spread out the
   cheesecloth and place the glutten roll in the middle.
   Wrap the sides of the cloth around the glutten roll
   first, then tie the ends together. It should be
   wrapped fairly loosely so that the gluten can expand a
   little while cooking but not so loose that it expands
   too much and becomes too soft and spongy in texture.
   Place the roll in a large pot. Pour over it the gallon
   of water and the remaining 2/3 cup yeast flavoring.
   Cover bring to a boil, turn down the heat and simmer
   for 1 1/2 hours. This process can be done up to two
   days before serving. Prepare the stuffing of your
   choice. Remove the gluten roll from the stock, saving
   the stock for gravy. Untie and remove the cheesecloth.
   Unroll the “turkey” and fill it with the stuffing, or
   mound the stuffing on a large greased baking sheet and
   place the gluten around it.  Place the stuffed gluten
   on a large greased baking sheet. Reconstitute the yuba
   as mentioned before, by soaking for 5 minutes in water
   in a flat, shallow dish or between layors of wet
   towels.  It will turn white and be pliable but will
   still be fragile.  Cover the “turkey” with two to
   three layers of yuba.  Melt the margarine and brush
   the entire “turkey” with some of it.  Pour the wine
   into the remaining margarine: this will be used for
   basting while baking.  If desired, 2 tablespoons of
   the yeast flavoring can be added to the margarine-wine
   mixture to give it an even more authentic flavor.
     continued, see part two
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