Recipe: Oven roasted Turkey with
mushroom-tofu gravy, mashed
mungbeans and pumpkin pie
www.cathlynskitchen.tv
1. Thanksgiving Fusion Turkey
1 whole turkey, brined in 1 cup of salt and 1 bottle of wine overnight (about 12-14 lbs) * Use ginseng
wine, chardonnay
Herbed seasoning (Salt, pepper, paprika, turmeric, ground ginger and garlic powder)
½ cup of plant based butter
3 large tbsp of olive oil
1 whole lemon
Oven bag to bake turkey (if you’re not planning on basting it every 30 minutes)
3. Stuffing
2. Mashed mungbeans
3-4 cups of peeled mungbeans, washed
1 cup of uncooked sweet rice soaked in water
8-10 cups of water
overnight (at least 12 hours) or Cooked rice
2 tbsp of salt
4-5 pieces of dried dates
2 tbsp of plant based butter
½ pieces of fresh ginseng roots
¼ cup of soy or low fat milk
5-6 pieces of fresh garlic
1 tsp of garlic powder
¼ cup of pine nuts (optional)
5-6 pieces of cooked chestnuts (optional)
1 muslin bag
5. Pumpkin Persimmon Pie
4. Shitake mushroom-Tofu Gravy
5 oz of dried shitake mushrooms (presoaked in
3-4 cups of fresh pumpkin puree
water and squeezed)
2 pieces of dried persimmons, sliced in small
1 pack of organic brown tofu (Wildwood), cut up
pieces
in ¼ inch cubes
2 cups of soy or low fat milk (Or
1 cup of soy yogurt (Wildwood)
evaporated milk)
2 tbsp of dried sack sherry
2 eggs (whipped)
1 tbsp of worcestershire sauce
1 tbsp of salt
1 tbsp of olive oil
1 tbsp of cinnamon powder
2-3 cups of chicken broth
4-5 pieces of cooked chestnuts
1 tbsp of soy sauce and sesame oil
Light whipped cream
Salt and Pepper
Pre-made pie crust
½ cup of turkey drippings
1. Preparing the turkey
Preheat the oven to 350 degrees F. (Tip: Put it on broil for 7 minutes)
Put the brined turkey on a work
surface and pat it dry with paper towel
Rub and season the turkey generously with the herbed seasoning
all around, including some inside the cavity
Squeeze lemon juice in a bowl and mix with butter and olive
oil. Pour some inside the turkey cavity
Put the stuffing ingredients in the muslin bag. Tie it up and insert
inside the turkey cavity
Place the turkey in the oven over a rack in a deep metal pan
Roast the turkey
for 2-2 ½ hours, until cooked through. (Place a thermometer in the thickest part of the breast. It should
register 170 degrees F) Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes
before carving while you make the gravy.
2. Making the mushroom tofu gravy
Heat up a skillet on medium heat.
Add olive oil and pan fry the tofu
Add soy sauce and sesame oil
and stir
Add shitake mushrooms
Add worcestershire sauce followed by dried sack sherry
Stir the
ingredients for a minute or two
Add chicken broth and let it come to a boil
Add yogurt and stir
Add ½ cup of turkey drippings from the pan and let it simmer in low heat for additional 3-4 minutes
To
thicken the gravy, add 1 tbsp of corn flour and stir
Season with salt and pepper as needed
3. How to make mashed mungbeans
Cook the pre-washed mungbeans in a pot with water in medium heat for 10 minutes or until it comes to a
boil
Slowly stir the mungbeans occasionally (every 2-3 minutes) with a wooden spoon
Add salt, soy
milk and butter and stir for additional minute or until there’s no moisture left
Move the cooked
mungbeans onto a bowl and sprinkle chopped parsley on top before serving
4. Pumpkin Persimmon Pie
Whip up the eggs in a stainless steel bowl and then add the rest of the ingredients one at a time while
stirring, starting with pumpkin puree, milk, persimmons, cinnamon powder and salt. For added sweetness,
use ¼ sugar or sweetener.
Mix the ingredients well. The filling should be very creamy. Add more milk if
it’s too thick
Chop up some chestnuts and drop them on top of the filling
Pour the filling onto the
ready made crust and bake in the oven for 1 hour with the turkey in 375 degrees F
Let the pie cool
down for half hour before slicing and serving
☯ How to make pumpkin pie crust from scratch
(Makes 9-inch crusts)
Ingredients
1 1/4 cup all-purpose flour, 1 teaspoon table salt, 1 tablespoons sugar, 62 tablespoons (1 1/2 sticks)
cold… 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold vegetable shortening, cut into small bits
3 tbsp cold vodka (The vodka evaporates in the baking process, and the crust dough gets the liquid it
need to be formed, while leaving you with a perfect, flaky crust)
3 tbsp cold water
1. Put flour, salt, and sugar in food processor or blender and process until combined (2 one-second
pulses)
2. Then Add butter and shortening and process until dough just starts to collect in uneven clumps,
about 15 seconds (there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of
dough has been broken up, 4 to 6 quick pulses.
5. Empty mixture into medium bowl and add vodka and water over mixture. With rubber spatula, use
folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
6. Form a ball and flatten it into 4-inch disk.
7. Wrap it in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
8. Once the dough is thoroughly chilled - as firm as a cold stick of butter.
9. Roll the dough out between two pieces of plastic wrap to prevent dough from sticking to the counter
and your roller. (It also prevents the need to add more flour)
10. Make sure you pull any folds out of the plastic every few rolls to ensure that the dough remains
smooth.
11. To fit this in a standard 9" pie dish, roll it out to a 12" circle.
12. If your dough has gotten soft or warmer in the time you have been rolling it out, slide it into the
freezer for 10 minutes to get it firm again.
13. Carefully transfer your dough to the pie plate by folding the dough gently into quarters and unfolding
in the pan, or by wrapping it around your rolling pin and gently unrolling it into the pan.
14. Working around the circumference of the pie plate, ease dough the dough into the corners by gently
lifting dough edges with one hand while pressing around pan bottom with other hand.
15. If you're making a single crust pie, crimp the edges decoratively with your fingers or the flat side of a
fork at even intervals and add the filling.
☯ How to Carve Turkey
1. TO REMOVE LEG (thigh or second joint and drumstick). Hold the drumstick firmly with fingers,
pulling gently away from turkey body. At the same time cut through skin between leg and body. Continue as
follows:
2. PRESS LEG AWAY FROM BODY WITH FLAT SIDE OF KNIFE. Then cut through joint
joining leg to backbone and skin on the back. If the "oyster", a choice oyster-shaped piece lying in the
spoon-shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on
service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting down
through the joint to the plate
3. SLICE DRUMSTICK MEAT. Hold drumstick upright at a convenient angle to plate and cut down,
turning drumstick to get uniform slices. Chicken drumsticks and thighs are usually served without slicing.
4. SLICE THIGH MEAT. Hold thigh firmly on plate with a fork. Cut slices of meat parallel to the bone.
5. CUT INTO WHITE MEAT PARALLEL TO WING. Make a cut deep into the breast to the body
frame parallel to and as close to the wing as possible
6. SLICE WHITE MEAT. Beginning at front, starting halfway up the breast, cut thin slices of white
meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to
this line. Continue carving until enough meat has been carved for first servings. Additional turkey may be
carved as needed.
Bon Appetit!