Recipe(tried): Vegetarian Turkey with Meatless Gravy

Vegetarian Turkey with Meatless Gravy:

Purchase a large attractive squash to make a stylish presenation for this incredible meatless substitute for the holiday turkey. Meat-eaters and vegetarians alike will find this delicious and a great centrepiece for any festive feast.

5-lb whole winter squash (buttercup or pumpkin)
1/2 cup dried brown lentils
1 onion chopped
1 bay leaf
1/2 cup raw brown rice
1/2 cup raw millet
1 tbsp. vegetable oil
1 clove garlic, finely chopped
1 large stalk celery, chopped
2 cups broccoli florets
1 tbsp. soy sauce
1 tbsp. chopped fresh sage, or 1 tsp. dried
1 tsp. celery seed
1 tsp. chopped fresh thyme, or 1/4 tsp.dried
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup almonds or cashews, chopped
2 tbsp. unsalted sunflower seeds (optional)

MEATLESS GRAVY:

1/4 cup vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tbsp. chopped fresh rosemary, or 1 tsp. dried
1/4 cup all purpose flour
3 cups vegetable stock
salt and freshly ground black pepper to taste

In preheated 300 F. oven, bake whole squash 1 hour. Cool slightly, cut circle in top and remove "lid." With spoon, scoop out seeds and pulp.

Meanwhile, in saucepan, combine lentils, 1/4 cup chopped onion and bay leaf. Cover with 2 cups water. Bring to a boil, reduce heat and simmer, covered, 1 hour. Discard bay leaf.

In separate saucepan, combine rice with 1 cup water. Bring to a boil, reduce heat and simmer, covered, 45 minutes.

In another saucepan, cover millet with 1 cup water. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until water is absorbed.

Heat oil in large skillet over medium heat. Add remaining onion, garlic and celery. Cook about 4 minutes or until softened. Stir in lentils, with any remaining liquid, brocolli, soy sauce,sage, celery seed, thyme, salt and pepper. Bring just to a boil. Add rice, millet, almonds and sunflower seeds (if using), stirring just until combined. Taste stuffing and adjust seasoning.

Stuff squash with as much stuffing as possible. If any remains, place in greased loaf pan and bake, covered, along with squash.

Place "lid" back on squash. Set squash upright in roasting pan. Bake in preheated 350 F. oven 1 hour or until squash is tender when tested with a fork.

Meanwhile, to prepare gravy, heat oil in saucepan over medium heat. Stir in onion, garlic and rosemary. Cook 5 minutes or until softened but not browned.

Add flour, stirring to make a paste. Gradually whisk in vegetable stock until smooth. Increase heat, bring to a boil, and cook, stirring, about 3 minutes or until thickened. Add salt and pepper.

To serve, slice filled squash in wedges and pass gravy on the side. Makes 8 to 10 servings.