"Turkey" Tofu Ring with Apple Sage Stuffing and Cranberries

Serves 6 to 8

"Turkey" Tofu Ring:
2 pounds (two containers) firm tofu, crumbled and drained
4 tablespoons butter or corn oil
1 pound fresh mushrooms, cleaned, trimmed and finely minced
3 tablespoons chives, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
"Turkey" Marinade
Apple Sage Stuffing

Combine ingredients for marinade.

Place crumbled and drained tofu in marinade and marinate for at least 1 hour.

Melt 2 tablespoons butter or corn oil in a large skillet and saut the mushrooms until fairly dry. Stir in the chives, salt and pepper. Set aside.

Prepare the Apple-Sage Stuffing.

Strain the tofu, pressing out any excess liquid. Melt remaining butter or corn oil in a large skillet and saut the tofu over high heat until it begins to turn golden. Add the reserved mushrooms.

Spoon one-half of the Apple Sage Stuffing into an oiled ring mold and press down. Spoon in the tofu-mushroom mixture and top with the remaining Apple Sage Stuffing. Press down, cover loosely with foil and bake at 375 degrees F for 15 minutes. Uncover and bake for an additional 15 minutes or until heated through and crispy on top.

Unmold onto a platter and fill the center of the mold with cranberries or roasted vegetables, if desired.

"Turkey" Marinade:
1/2 cup vegetarian stock or 2 vegetable stock cubes
2 1/2 cups boiling water
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 clove garlic, finely minced
3 tablespoons honey or barley malt syrup

Combine the vegetarian stock or vegetable stock cubes with the hot water and whisk to blend.

Add remaining ingredients and stir well. Let cool to room temperature.

Apple-Sage Stuffing:
1/4 cup (1/2 stick) butter or 4 tablespoon corn oil
1 large onion, chopped
1 1/2 cups celery, chopped
2 cloves garlic, minced
1 large apple, cored and chopped
1/2 cup dried cranberries
1/2 cup toasted pecans, roughly chopped
1 tablespoon poultry seasoning
3 tablespoons fresh sage, chopped
Salt and freshly ground pepper to taste
3 cups stuffing mix
1/2 to 1 cup prepared vegetable broth

Melt butter or corn oil in a large skillet and saute the onion, celery and garlic until soft.

Mix together the sauteed vegetables with apple, pecans, cranberries, vegetarian seasoning, sage and salt and pepper. Stir in the stuffing and gradually add the stock, stirring the stuffing as you go. Do not add too much stock or the stuffing will become soggy.