Recipe: Double Stuffed Tofurky

This recipe ensures that there’s enough stuffing for seconds (and thirds?) while giving the Tofurky breast the moist cooking environment that it needs.

Serves 6


1/2 cup butter or olive oil
1 large onion, diced
1-1/2 cups celery, sliced thinly
1-1/2 cups mushrooms, sliced thinly
1 tsp. dried tarragon, thyme or sage
1 tsp. salt
6 cups diced day old bread
1 to 2 cups veg broth
1 Tofurky “breast”


Remove Tofurky from freezer and place in fridge to thaw at least two days in advance. If you have a Tofurky Meal, return the dumplings to the freezer while thawing the rest of the meal.

Melt the butter in a pan large enough to hold all the ingredients. Sauté the onion, celery and mushrooms for about two minutes. Add the dried herbs and salt and sauté one minute more. Turn the heat very low and add the bread (we like whole wheat bread, but any sturdy bread will do), tossing to coat with the melted butter. Add broth to moisten the dressing very well - you want the bread to soften and stick together, but not to be gummy. Place in a large greased casserole dish.

Make a well in the center of the stuffing. Remove plastic cover from thawed Tofurky breast. Place the Tofurky breast in the stuffing well. Cover with foil and bake at 350° for 11/2 hours. Remove foil, add tempeh drumsticks, and return Tofurky to oven, uncovered, for 1/2 hour. Serve at once – Tofurky does not need to stand before serving.