Holiday Turkey Loaf

Loaf Ingredients:

4 cups light bread, crumbled
2 cups cooked brown rice
14-oz tofu, medium/soft
1½ cups soy or rice milk, plain
3 Tbs. cornstarch or flour
1-lb (3 cups) Cedar Lake frozen
turkey roll or other roll of choice
2 cups finely chopped celery
2 Tbs. chicken-style seasoning
1 Tbs. Italian or poultry seasoning
2 tsp. sage, onion powder
sea salt to taste

Gravy Ingredients

2 cups finely diced celery, cooked
1 cup water/cooking liquid
1/3 cup cashew nuts
1/2 cup soy milk, plain
1½ tsp. onion powder + ½ tsp. salt
1 Tbs. arrowroot or tapioca flour
1 tsp. chicken-style seasoning
parsley, pimento, toasted almonds


  1. In a large mixing bowl place the crumbled bread and warm cooked rice.
  2. Blend the tofu and soymilk with arrowroot or cornstarch.
  3. Pour the blended mixture over the bread and rice. Stir well to combine.
  4. Shred 1# (3 cups) of the turkey roll (thaw the day before) by pulling off small pieces at a time into mixing bowl. Add chopped celery and seasonings. Stir all together.
  5. Spoon mixture and press firmly into a sprayed 9”x 5”x 3½” loaf pan. Cover with foil.
  6. Baking method: Place loaf pan in a larger pan with 1” of water. Bake at 350° for 1½ hours. Remove from water pan and bake uncovered for another 45-60 minutes or until golden brown. Remove from oven; let set for 10 minutes. To remove from pan, gently slide dull knife around edge of pan to loosen loaf. Place large platter on top of loaf, hold securely and invert onto platter. Cut loaf in half lengthwise. Pour Holiday Gravy over loaf. Garnish with chopped parsley, pimento and toasted almonds.
  7. Holiday Gravy: Blend cashews and seasonings, adding the water gradually, while blending smooth. Add soymilk, arrowroot. Blend again. Pour over the cooked celery in saucepan. Bring to a boil, stirring constantly until thick.

Recipe courtesy of Ten Talents Cookbook
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