It was too bad we didn't have any gifts left-over to unwrap after such a wonderful meal.
I couldn't find a field roast to cook, so I opted for a quorn turk'y roast. I've always had good experience with other quorn products, so I figured it was a pretty safe bet.
& I figured right. James said something to the effect that the quorn roast was the closest to the "real thing" that he has ever had.
Unfortunately, I didn't read the directions very well, and failed to notice I should get a roast bag so I could get all the delicious flavors in there. So, instead I just mixed up herbs & olive oil and poured it over top, after poking lots and lots of holes in the outer wrapping. It didn't turn out half bad!
We baked sweet potatoes!
& the best part: apple-cranberry-"sausage" stuffing & vegetarian gravy! The gravy even started getting that little film over top of it like the real stuff!
Easy 4-Ingredient Vegetarian Gravy (from vegweb.com)
Ingredients:
2 tbsp vegetable oil
2 tbsp flour
1 cup homemade (if possible) vegetable stock
whole herbs- sprigs of thyme, bay leaves, rosemary
Directions:
1. Heat oil over medium high heat. Sift in your flour evenly and stir. Cook the flour until a light tan color.
2. When your roux is a nice tan color, add your broth and spices. Cook, stirring constantly for 5-10 minutes or until thickened.
3. Remove your spices and season with salt and pepper.
Apple, Cranberry, Sausage Stuffing
Ingredients
3 cups cubed sourdough bread
10 ounces ground fake sausage (or, you can use real sausage?)
1/2 cup + 2 tbsp chopped onion
1/3 cup + 2 tbsp chopped celery
Fresh sage, rosemary, and thyme (enough for your liking)
1 Golden Delicious apple, cored and chopped
1/2 cup dried cranberries
1/2 cup vegetable stock
3 tbsp unsalted butter, melted
Directions
1. Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples & dried cranberries.
4. Pack dressing loosely in buttered baking dish. Drizzle with stock & melted butter. Bake for 40 minutes.
5. Take stuffing out and drizzle with a little more butter. Cook about 20 minutes more, until top is is crisp & golden.
Food is awesome!
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