A delightful and hearty alternative to turkey that combines flavorful stuffing with layers of seitan, all wrapped in a flaky pastry for a festive meal.
Ingredients
8 cups bread
1/2 cup margarine
1 cup carrots
1 cup celery
1 cup onion
2 tablespoons parsley
1 tablespoon sage
1 teaspoon pepper
1 tablespoon egg replacer
1/4 cup water
1 cup vegetable broth
1 pound seitan
1 cup gravy
2 sheets pastry sheets
Method
Tear the bread into 1-inch chunks and spread them out in a large bowl. Let them air dry for at least 8 hours, uncovered.
In a large pan over medium-high heat, melt the margarine, then add diced carrots, celery, and onions. Cook until the onions turn soft and golden, which should take about 10 minutes. Combine this sautéed mix with the dried bread and add parsley, sage, and pepper for flavor.
In a small bowl, whisk together the egg replacer, water, and vegetable broth until it's smooth. Pour this mixture over the bread, mixing gently until every piece is coated. Allow this to rest for 30 minutes to let the flavors meld.
Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil and spraying it with nonstick spray.
Spread gravy on both sides of the seitan and layer the slices in the center of the prepared baking sheet. Surround the seitan with the stuffing mixture, shaping it into a tidy oval using slightly damp hands.
Roll out the pastry sheets to about 1/16-inch thick, overlapping them to form a large rectangle. Seal the edges with a bit of cold water. Drape the pastry over the stuffing mound, trimming any excess from the bottom. Use the scraps to craft decorative shapes like leaves or apples and attach them with water.
Bake the entire creation for 1 to 1 1/4 hours or until the pastry turns a rich golden brown. If it starts to brown too quickly, cover it loosely with aluminum foil.
