The Great Unturkey


  • 5 lb Squash (2.5kg) [buttercup, corn, red curry or pumpkin]
  • 1/2 c Brown Lentils
  • 1 ea Onion; chopped
  • 1 ea Bay Leaf
  • 1/2 c Brown Rice
  • 1/2 c Millet
  • 1 tb Vegetable Oil
  • 1 ea Garlic clove; minced
  • 1 lg Rib Celery; chopped
  • 6 oz Broccoli florets (175g) [2 cups]
  • 1 tb Soy Sauce
  • 1 tb Fresh Sage 1 ts. Dried Sage
  • 1 ts Celery Seed
  • 1 ts Fresh Thyme; chopped 1/4 ts. dried Thyme
  • X Salt and Pepper (to taste)
  • 1/2 c Almonds or Cashews; chopped
  • 2 tb Sunflower Seeds (optional)


  • 1/4 c Vegetable Oil
  • 1 sm Onion
  • 1 ea Garlic clove; minced
  • 1 tb Fresh Rosemary; chopped 1 ts. dried Rosemary
  • 1/4 c All-Purpose Flour
  • 3 c Vegetable Stock, homemade or from cubes
  • X Salt and Pepper (to taste)
  1. In preheated 300F oven, bake whole squash 1 hour. Cool slightly, cut circle in top and remove “lid”. With spoon, scoop out seeds andpulp. Set aside.
  2. Meanwhile, in small saucepan combine lentils, 1/4 cup chopped onion and bay leaf; cover with 2 cups water. Bring to boil, reduce heat and simmer, covered, 1 hour. Discard bay leaf.
  3. In separate saucepan, combine rice with 1 cup water, bring to boil, reduce heat and simmer 45 minutes. In another saucepan, simmer millet with 1 cup water, covered, 20 minutes or until water is absorbed.
  4. Heat oil in large skillet overmedium heat. Add remaining onion,garlic and celery; cook about 4 minutes or until softened. Stir in lentils plus any remaining liquid, broccoli, soy sauce, sage, celery seed, thyme, salt and pepper; bring just to boil. Add rice, millet, almonds or cashews and sunflower seeds, if using, stirring just until combined. Taste stuffing; adjust seasoning.
  5. Stuff squash with as much stuffing as possible. If any remains, place in greased loaf pan and bake, covered, along with squash. Place “lid” back on squash; set upright in roastingpan. Bake in preheated 350F oven 1hour or until squash is tender when tested with fork.
  6. Meanwhile, prepare gravy. Hat oil in in saucepan over medium heat. Stir in onion, garlic and rosemary; cook 5 minutes or until softened but not browned. Add flour, stirring to make a paste. Gradually whisk in vegetable stock until smooth. Increase heat, bring to boil and cook, stirring, about 3 minutes or until thickened. Add salt and pepper. Serve unturkey in wedges and pass gravy.



Share & Print

0 0 100 0

No Comments

Leave a Reply