Rescued tom turkey enjoying pampered days before release to wildlife sanctuary

Dressing
1 batch of cornbread or package of cornbread dried stuffing. Cornbread recipe below with 1 pack Pepperidge Farm Herb Stuffing and as follows.

3 ribs of celery, chopped, 1 1/2 onions chopped, and 1 bell pepper, chopped
7-8 mushrooms, sliced
1 14-oz can veggie broth (my stuffing packages were large so I used three)
2 sticks margarine
1 package slivered almonds
1 tsp sage
1 tbs poultry seasoning
Saute onions, pepper, mushrooms in margarine, and add sage and poultry seasoning. Mix with some of the veggie broth and with stuffing. Add enough broth to moisten bread. Add slivered almonds. Use in tofu above or put in bowl and bake at 375 degrees for 35 or 40 minutes.

Cornbread for dressing
1/4 cup vegetable oil
4 tsp baking powder
1 cup flour
1/2 tsp salt
1 cup cornmeal
2 tsp sugar
1cup water
Heat oven to 400 degrees. Mix dry ingredients together. Add oil and water and mix until blended. Bake in greased 8 or 9 inch square pan for 30 to 35 minutes.

Mushroom Gravy
2 tbs sesame
1 cup flour (put in a dry pan and toasted till lightly browned)
2 onions diced
6 - 7 cups water
6 cups mushrooms, sliced
3/4 cups soy sauce
Heat oil and sauté onions and mushrooms. Mix flour with water. Bring to boil over high heat, stirring often. Then simmer uncovered over medium heat for half an hour stirring occasionally. (I blend it at this point, or after it has cooled slightly).

For a beautiful vegetarian Thanksgiving display, the tofu turkey can be served on a large white plate surrounded by roasted potatoes or sweet potatoes, carrots, garlic cloves or onions, shelled chestnuts or pecans, and stems of parsley, rosemary, and thyme. The veggies can be oven-roasted at 400 degrees for an hour, baked in a mixture of 1.5 cups red wine and 1/4 cup sesame oil. After roasting, the remaining juice can be poured over the tofu turkey and veggies.