Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Seitan | 100g | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs whole grain bread
- 2 tbsp margarine
- 2 carrot
- 2 celery stalk
- 1 large onion
- fresh ground black pepper
- 1/4 cup parsley
- 1 tsp sage
- 1/2 cup Egg Beaters Real Egg Product
- 1/2 cup vegetable broth
- 2 lbs Chicken flavored seitan
- 1 cup brown gravy
- 1 pack sheet frozen puff pastry
Directions
1.Break bread into 1-inch chunks. Dry in a large bowl, uncovered, for at least 8 hours.
2.Melt margarine in a large nonstick skillet over medium-high heat.
3.Add carrot, celery and onion; saute, stirring frequently, until lightly browned.
4.Transfer to a large mixing bowl; cool to lukewarm.
5.Add pepper, bread cubes, parsley, sage, egg substitute, or egg Replacer, and broth or water.
6.Toss to combine; set aside at least 30 minutes to allow liquids to soak into bread.
7.Preheat oven to 400 degrees.
8.Line a baking sheet with heavy-duty foil; spray foil with nonstick cooking spray.
9.Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in center.
10.Press stuffing mixture around seitan to cover completely.
11.Wet hands lightly, and press into a neat oval.
12.Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle.
13.Seal edges with dabs of cold water.
14.Drape pastry over mound; trim excess away around bottom.
15.Use scraps to cut out decorative shapes (leaves, apples, etc.).
16.Attach with dabs of cold water.
17.For a shiny crust, brush pastry lightly with skim milk or soymilk.
18.Bake 1 to 1 ¼ hours, covering pastry with foil if it browns too much.
19.Transfer "turkey" to a platter.
20.To serve, cut straight down through pastry, stuffing and seitan to make neat ¾-inch slices.
21.Spoon gravy over each serving.