This mock turkey loaf is just wonderful and has all the flavors of Thanksgiving without any of the meat. It's great for a vegetarian Thanksgiving main dish. Or transform it into a gluten free "stuffing" by slicing the loaf into small squares or by placing the mixture into muffin tins before dehydrating or cooking.
1 cup almonds
1 cup cashews
1 cup pumpkin seeds
5 stalks celery, chopped
1/2 white onion, chopped
1 teaspoon sage
1 cup dried cranberries sweetened with juice, soaked for at least 30 minutes to soften
Grind almonds, cashews and pumpkin seeds in a food processor. Add the celery, onion and sage. Mix until a smooth dough forms. Remove mixture and place onto a dehydrator sheet or baking pan. Form into a loaf shape. Dehydrate for 8-12 hours or bake at 200 degrees for 4 hours or until crispy on the outside and soft on the inside. Drain cranberries saving water in a separate bowl. Place cranberries with 2 tablespoons of the reserved water in a blender, and blend until smooth. Add a little more of the reserved water if necessary. Spread cranberry sauce over the loaf.