I made up this recipe for my faux American Thanksgiving spread. It works well to make the night before, which saves on last minute cooking.
Faux turkey and mushrooms ingredients
- 2-3 tablespoons olive oil
- 1 cup sliced kastanje (chestnut) mushrooms.
- 1/4 cup porcini mushrooms that have been soaked in 1/2 cup of warm water (keep the soaking water for the sauce).
- 1/4 red pepper for colour (optional)
- 1 tablespoon flour
- 1/2 vegetable or mushroom bullion cube or miso
- 125 grams crème fraîche
- 1 package Vegetarische Slager Kipstuckjes (Vegetarian Butcher Chicken Chunks)
- Fresh ground black pepper
Stuffing ingredients
- 2-3 tablespoons olive oil
- 2-3 celery stalks (finely diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups whole wheat bread cubes either dried a few days or toasted in oven about 30 minutes 150°C (300 °F) until bread is dry.
- 1 1/2 vegetable or mushroom bullion cube
- 1 cup of water, or a little more depending on how moist you like your stuffing.
- 1-2 tablespoon fresh thyme, sage and parsley leaves
- Fresh ground black pepper
Faux turkey and mushrooms preparation
- Put olive oil in a frying pan and saute Vegetarische Slager kipstukjes and mushrooms until brown.
- Add flour and saute for about 2-3 minutes to make a roux.
- Add soaked porcini mushrooms with the soaking water, bullion, and crème fraîche and cook until thickened.
- Fresh ground black pepper to taste.
- Put in the bottom of a square glass baking dish.
Stuffing preparation
- Put olive oil in a frying pan and saute celery, onions about 5 minutes.
- Add the garlic and saute another 1-2 minutes.
- Add water, bullion, thyme and sage and let simmer a few minutes.
- Turn off heat and toss in the bread cubes and fresh ground black pepper to taste.
- Place on top of the chicken and mushrooms in the glass dish and smash it down.
- Store covered in the refrigerator overnight.
Final preparation
- Preheat oven to 175°C (350 °F)
- Test the Bake covered about 20 minutes, then uncovered for about 20 minutes more.