Mock Turkey
Yield
6 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rolled oats
|
|
| 2 | cups |
water
hot |
|
| 2 | each |
scallions, spring or green onions
finely minced |
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
nuts
ground, preferably walnuts |
|
| 1 | cup |
sunflower seeds
ground |
|
| 2 | tablespoons |
peanut butter
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| 2 | teaspoons |
sea kelp
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rolled oats
|
|
| 473 | ml |
water
hot |
|
| 2 | each |
scallions, spring or green onions
finely minced |
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
nuts
ground, preferably walnuts |
|
| 237 | ml |
sunflower seeds
ground |
|
| 3E+1 | ml |
peanut butter
|
|
| 5 | ml |
poultry seasoning
|
|
| 1E+1 | ml |
sea kelp
|
* |
Directions
Pour the hot water over the rolled oats.
Add the rest of the ingredients.
Oil a baking pan and shape the mixture in the form of turkey, using stalks of celery for the legs and shaping the mixture around them.
Use small oblongs of the mixture for wings.
Pat oil over the outside and bake in a moderate oven until done in the middle, probably 45 minutes.
Loosen with a spatula and remove to a meat platter.
Garnish and serve hot.
