Thanksgiving Feast with Tofurky Holiday Roast. Photo courtesy Rosemary Tarentino Foos
TOFURKY HOLIDAY ROAST WITH SAUSAGE STUFFING
I was compelled to attend The Celebration for the Turkeys last year at Farm Sanctuary, Watkins Glen. After all, I spent nearly 50 years eating turkey, up until 2007, and it was a turkey that made such an impact on my own transition to being vegan. While “preparing” what would be my last turkey that particular Thanksgiving, I looked up to see a beautiful turkey’s photo on my fridge named “Mello”, who my daughter adopted through the Farm Sanctuary Adopt-A-Turkey Project just weeks prior. The disconnect and cognitive dissonance shattered, and I found myself thinking “this doesn’t make sense, killing a beautiful sentient being and giving thanks at the same time”.
Fast forward to Thanksgiving 2011, to a wonderful complete vegan Thanksgiving. I decided to use the Tofurky Holiday Roast, as my first introduction to it at The Celebration for the Turkeys proved to be a hearty and tasty main dish. This year, I plan a similar menu, but will add Tofurky sausage to the stuffing recipe I typically use each year.
Tofurky Sausage Stuffing
• 1 pkg Italian Tofurky Sausage
• 1 onion
• 2cups mushrooms
• 2 cloves garlic
• 2 stalks celery
• 2TBS olive oil
Sautee all together
Add:
• 1 stick of non-dairy butter/margarine
• 1 pkg unseasoned stuffing bread croutons
• 4 cups veggie broth
• 1/2 cup walnuts
• 1/2 cup dried cranberry
• fresh herbs (sage, rosemary, parsley) to taste
Bake at 350 degrees in a greased casserole for 45min or until lightly brown.
Seth Tibbott, the President of Turtle Island Foods and creator of Tofurky, is our Featured Animal Ambassador this October.
Are the little red round balls cranberries that are roasted? Would love to make this for our feathered friends.
Hi Chris! I’m not sure how the cranberries are prepared For The Turkeys at Farm Sanctuary, but I can try and find out for you.
I contacted Susie Coston, Farm Sanctuary’s National Shelter Director about your question. She said the pies are filled with plain pumpkin, and they also serve cooked (and then cooled) acorn squash, yams, and other squash filled with cranberries. Romaine lettuce completes the menu for Celebration for the Turkeys!.
We’d love to hear more about your feathered friends as well!
We are trying this recipe right now but we’re wondering what’s really the quantity for the margarine and how big is the bag of bread croutons?
I used 1 stick of non-dairy margarine with a 12 oz. package of croutons. However, you’ll see how much liquid you’ll need for the consistency you desire. If you want to use less fat in the recipe, substitute more veg broth. Good luck!