Stuffed Turkey Roll with Classic Stuffing
1. One day before, tear or sliced bread into cubes. leave out overnight or bake at 200 for 20 min.
2. In a large skillet over medium heat with 1/3 of olive oil, add onions and celery. Cook until fragrant one min or more, seasoned with salt and pepper, add the 2 cloves of garlic minced, 1/2 tsp fresh chopped rosemary, salt, 1/2 fresh parsley, 1 tsp sage, 1/2 tbsp thyme, ground black pepper.
3. Place the bread cubes in a medium bowl. Add skillet mixture. Toss and combine in a medium bowl, whisk together broth with 1 teaspoon of flax meal. Pour over the bread mixture, seasoning generously with salt and pepper and toss until completely coated.
4. This mixture is going to be used to fill the slices of Meatless turkey. the leftover stuffing put it in a medium baking dish to have extra stuffing. Make sure you spray it with olive oil before baking.
Filling the Meatless turkey slices:
Defrost the Worthington turkey roll one day before and then slice into 12 pieces.
In a large baking dish, spray it with cooking spray
Fill each slice with the stuffing and fold them half in the baking dish. You will be able to fit close to 12 rolls or more depends on how tight you place it.
Bake at 350 for 45 min. and serve it with gravy
Ingredients for Classical stuffing:
1/3 to 1/2 cup Olive oil or Earth Balance Vegan Buttery Sticks
1 Lg onion chopped 2 1/4 cups.
4 stalks of celery thinly sliced.
2 cloves of garlic minced.
1/2 tbsp freshly chopped rosemary.
Salt to taste
1/2 tsp thyme
1/2 cup fresh chopped parsley.
1 tbs chopped sage.
Ground black pepper to taste
4 cups of vegetable broth.
1 tsp of flax meal.
From the Kitchen of Betty Cummings