No Turkey

2 lbs of Oyster OR King/Trumpet oyster
For MUSHROOM FREE use Jackfruit ( 2 cans)
¼ cup coconut aminos
2 tsp dried thyme
2 tsp dried rosemary
1 tsp oregano
1 tsp sage
½ tsp garlic
½ tsp paprika
¼ tsp black pepper
1 ½ tsp salt OR TO YOUR TASTE
1/2 cup broth as needed

*** If you are unable to find these mushrooms at your local health food store or Whole Foods, check your local Asian/International market or farmer’s market.

PREPARE THE “NO TURKEY”

Begin by preparing your mushrooms:

Oyster: Cut each petal off of “core” at the base of the stem. Pull apart lengthwise.

King/Trumpet Oyster: Use a fork to shred lengthwise.

Jackfruit: Pulse in a food processor just until shredded (don’t overprocess).

Add shredded mushrooms or jackfruit to a cast iron skillet on medium heat. Cover and allow to cook until water starts to release. (For jackfruit add ¼ cup of water) Increase heat to medium high. Uncover and cook until most of the water has evaporated (510 minutes).

Add broth as needed to prevent sticking. Add coconut aminos and seasoning and mix. Allow mushrooms to brown slightly. If your mushrooms are sticking, turn the heat down and add a very small amount of water or broth.

Mushrooms should be nicely cooked and have some light golden spots on them when they are done.

Gravy

1/4 cup of veggie broth(to cook onion)
1 yellow onion diced
1 1/2 cups cooked cannellini beans (1 can)
1 cup veggie broth
2 tbsp miso paste
12 tbsp coconut aminos (adjust to taste)
1 tsp garlic granules
1/2 tsp onion granules
2 tsp sage
1 tsp thyme
2 tbsp nutritional yeast (optional)
1 tbsp oyster mushroom powder (optional)

Cook onion in veggie broth until soft and slightly caramelized. Combine cooked onion and remaining ingredients in a blender and blend until smooth. Heat before serving.

Cornbread Dressing

Cornbread:
1 cup cornmeal
2/3 cup oat flour
1/3 cup millet flour
2 tbsp nutritional yeast
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt (optional)
1/2 tsp turmeric
1 tbsp ground flax
1 1/4 cup plant milk
1 tbsp apple cider vinegar or lemon juice
1/3 cup date paste
1/4 cup apple sauce

Dressing:
1 yellow onion diced
3 celery sticks diced
1 carrot diced
2 tsp sage
1 tsp garlic granules
1 tso thyme
broth for cooking veggies.
1/2 cup plant milk combined with 2 tsp ground flax

Prepare the cornbread:

Combine dry ingredients and mix to combine. In a separate bowl combine wet ingredients and mix. Combine wet and dry ingredients and mix until combined. Add to 8x8 square pan. Bake at 400F for 2530 minutes or until toothpick inserted in the middle comes out clean.

Prepare the dressing:

Saute veggies in broth until soft. Add seasonings and mix.

Combine ingredients and bake:

Cut cooled cornbread into 1 1/2 inch cubes. Add cubes to a 9X13 casserole dish along with cooked veggies and milk and flax mixture. Mix gently to combine. Bake at 350F for 30 minutes or until liquid has absorbed and there are slightly crisp edges.