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Tofurkey Recipe

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This recipe for Tofurkey, by , is from The Hodges Family ~Cookbook ~ Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Hodges


•1 QUORN Turkey Roast
•Oven Bag
•Olive Oil
•Seasonings (whatever you like, I use either Emeril's Chicken Rub with salt and pepper or Rosemary Garlic with Salt & Pepper)
•Potatoes, Carrots, Onions 1 of each
•Salt and Pepper
•2 tbsp. Flour
•3-4 tbsp. Butter

•Preheat oven to 365º.
•Remove roast from outer box and inner tray. Carefully cut off the end clips and REMOVE the plastic film around roast.
•Cut up potatoes, carrots and onion.
•In a small cup mix a little olive oil and your favorite dried herbs.
•Brush roast with oil and herb mixture and mix it all over the vegetables too.
•Sprinkle 2 tbsp. of flour into bag so bag doesn't burst.
•Place roast first, then vegetables into roasting bag
•Put about 3-4 tbsp. of butter on top of roast so it doesn't dry out and tie bag with tie.
•Poke several slits on top of bag to vent.
•Put roast/bag into a square casserole dish and proceed to cook.
•Bake 35 minutes, turn roast over, then bake for additional 35 minutes until the roast is nicely browned.
•Remove from oven and let stand 5 minutes before slicing and serving.

Personal Notes:
Personal Notes:
Mom's Tips- To cook a defrosted roast, reduce cook time by 10 minutes




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