Quorn Meatless Vegetarian Turkey Roast
Mushroom Herb Gravy:
- 1 tsp olive oil
- 4 tsp unsalted butter
- 16 oz cremini mushrooms, thinly sliced
- 1 large shallot, finely chopped
- ½ tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- 3 tsp flour
- ¼ cup dry white wine
- 4 cups vegetable stock
- 2 tsp tamari (or soy sauce)
- Herb bundle (fresh thyme, sage and rosemary wrapped in butcher’s twine)
- Gravy master
Savory Stuffing Waffles:
- 2 tbsp butter
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 tbsp fresh sage, finely chopped
- 1 tsp fennel seed
- 4 cups herb stuffing mix
- Nonstick cooking spray
Quorn Meatless Vegetarian Turkey Roast 16 oz (454g)
Quorn Meatless Roast is NOT ready to eat and requires further cooking for food safety and quality. Remove box and plastic tray. Ensure Quorn Meatless Roast reaches an internal temperature of 165°F or above before serving.
(oven) 60 MIN FROM FROZEN
Preheat oven to 425°F. Pierce the film 4 times. Do not remove film. Place on a parchment or foil covered baking sheet and bake for 60 minutes. Allow to stand for 5 minutes. Remove film CAREFULLY.
CAUTION: End clips will be hot. (oven) 55 MIN FROM THAWED
Thaw Quorn Meatless Roast in the refrigerator overnight. Preheat oven to 425°F. Pierce the film 4 times. Do not remove film. Place on a parchment or foil covered baking sheet and bake for 55 minutes. Allow to stand for 5 minutes. Remove film CAREFULLY.
To serve, slice Quorn Meatless Vegetarian Turkey Roast into 1/2-inch thick slices. Pour over hot Mushroom Herb Gravy. Garnish with fresh sage leaves, if desired.
Mushroom Herb Gravy
In a medium pot, heat oil and butter over medium-high until melted. Add the mushrooms and shallot, and cook until well browned, about 7 minutes. Add salt, pepper and flour, and stir to coat mushrooms. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour flavor. Deglaze with wine, scraping bottom of the pot to release all the brown bits. Bring to a simmer and stir to ensure there are no lumps. Slowly stir in vegetable stock to avoid lumps. Add tamari and herb bundle, and bring to a boil. Reduce heat to a simmer, and cook until thickened, about 10 minutes.
Savory Stuffing Waffles
Melt butter in medium-sized pot over medium-high heat. Add the onion, carrots, celery, sage and fennel seed. Season with salt and pepper, and saute until onions are translucent, about 5 minutes. Add vegetable stock and bring to a simmer. Cook on low heat until vegetables are tender, about 5 minutes. Remove from heat, add the stuffing mix and stir to combine and moisten stuffing. Season to taste with salt and pepper.
For a fun crispy side or a fun way to heat up leftover stuffing, preheat a waffle maker and spray with nonstick cooking spray. Press just enough stuffing mix to fill waffle maker. Close the waffle maker and cook until stuffing is golden-brown and slightly crisp on all sides, about 4 minutes. Remove to a plate, cut into sections and serve with gravy.