FAMILY THANKSGIVING RECIPES

Wednesday, November 15, 2006

Davidovas Family's Vegetarian Turkey Loaf

10 to 12 servings

Beltsville residents Vladimir and Amarilia Reis Davidovas have made this dish for about 15 years. Starting with a friend's recipe, they added the pineapple for sweetness and color. They prefer the frozen Meatless Smoked Turkey Vegetable Protein Roll made by Worthington, available at the Potomac Adventist Book & Health Food Store in Silver Spring, 301-572-0700.

The turkey loaf and stuffing can be roasted 1 day in advance, then cooled, covered and refrigerated. Reheat in a 350-degree oven for 30 minutes.

For the turkey loaf:

4 medium cloves garlic, finely minced

4 tablespoons unsalted butter, softened

1 1/2 tablespoons vegetarian no-chicken soup base, such as Better Than Bouillon brand

One 4-pound meatless smoked turkey loaf, such as Worthington brand (may substitute four 1-pound loaves of meat substitute, such as Quorn brand), preferably thawed

One 1-pound, 20-ounce can sliced pineapple, juice reserved (may substitute 1 whole pineapple, peeled, cored and cut into 1/4 -inch slices)

1 1/2 cups ginger ale

For the stuffing:

8 tablespoons (1 stick) unsalted butter

1 large onion, finely diced (about 2 cups)

2 stalks celery, trimmed and cut into 1/4 -inch dice

6 to 7 finely chopped scallions, white and light-green parts

1 medium red bell pepper, stemmed, cored and cut into 1/4 -inch dice

8 ounces whole white button mushrooms, coarsely chopped

One 14-ounce can hearts of palm, drained and cut into 1/2 -inch pieces, with woody ends trimmed

10 ounces sliced black olives

1 to 2 teaspoons salt-free seasoning blend, such as Mrs. Dash

One 14-ounce can vegetarian chicken or other broth

1-pound package dried stuffing mix (do not use instant)

1 cup finely chopped flat-leaf parsley (from 1/2 bunch)

For the turkey loaf: Preheat the oven to 400 degrees. Have ready a 9-by-14-inch roasting pan or baking dish.

In a small bowl, combine the garlic, butter and vegetarian soup base until smooth. Rub all of the mixture on all sides of the vegetarian turkey roll and place the roll in the pan or baking dish. Arrange some of the pineapple slices on top of the roll and place the remaining slices alongside. Pour the reserved pineapple juice and 1 cup of the ginger ale over the turkey roll. Roast for 45 to 55 minutes (depending on whether you started with a frozen or thawed roll) or until the turkey roll is golden brown, basting several times with the remaining 1/2 cup of ginger ale and cooking juices that have accumulated during that time. (There should be about 1/2 inch of sauce at the bottom of the pan until the end, when the liquid reduces to a syrupy glaze.

If the loaf has browned but the glaze has not yet reached the right consistency, transfer the loaf to a cutting board and continue to roast the glaze for 5 minutes.)

While the turkey roll is roasting, prepare the stuffing: Lightly grease a large baking dish.

In a large saute pan over medium heat, melt the butter. Add the onion and increase the temperature to medium-high. Cook for 7 to 10 minutes, until soft and slightly golden in color. Add the celery, scallions, bell pepper, mushrooms, hearts of palm and black olives and cook for 3 to 5 minutes, stirring constantly, until the vegetables have softened. Add the seasoning blend to taste and the broth, stirring to combine. Cook for 1 to 2 minutes (the mixture should come to a low boil), then add the dried stuffing mix and parsley, stirring just to combine. Transfer to the baking dish, cover tightly with aluminum foil and place in the oven to bake for 30 minutes, while the turkey roll is roasting.

To serve, transfer the loaf to a cutting board and let rest for 2 minutes before cutting into slices. Arrange on a warm serving platter, placing the baked pineapple slices on top and around the edges. Serve with the warm stuffing.

Per serving (based on 12, with stuffing): 497 calories, 34 g protein, 49 g carbohydrates, 19 g fat, 33 mg cholesterol, 10 g saturated fat, 1,812 mg sodium, 9 g dietary fiber

Recipe tested by Anne McDonough; e-mail questions tofood@washpost.com