| 1 | The yuba must be soaked and reconstituted to a soft, pliable texture before using. |
| 2 | It is best to put individual sheets between wet towels until they turn soft and white in color. |
| 3 | They are then ready to use. |
| 4 | Using either wheat flour or vital wheat gluten flour, make gluten according to the recipe. |
| 5 | Roll it out into a rectangle approximately 15 inches long and 8 to 10 inches wide. |
| 6 | Sprinkle with 1/3 cup yeast flavoring (unless you"ve added it in with your vital wheat gluten). |
| 7 | Roll it up lengthwise. |
| 8 | Spread out the cheesecloth and place the glutten roll in the middle. |
| 9 | Wrap the sides of the cloth around the glutten roll first, then tie the ends together. |
| 10 | It should be wrapped fairly loosely so that the gluten can expand a little while cooking but not so loose that it expands too much and becomes too soft and spongy in texture. |
| 11 | Place the roll in a large pot. |
| 12 | Pour over it the gallon of water and the remaining 2/3 cup yeast flavoring. |
| 13 | Cover bring to a boil, turn down the heat and simmer for 1 ?hours. |
| 14 | This process can be done up to two days before serving. |
| 15 | Prepare the stuffing of your choice. |
| 16 | Remove the gluten roll from the stock, saving the stock for gravy. |
| 17 | Untie and remove the cheesecloth. |
| 18 | Unroll the "turkey" and fill it with the stuffing, or mound the stuffing on a large greased baking sheet and place the gluten around it. |
| 19 | Place the stuffed gluten on a large greased baking sheet. |
| 20 | Reconstitute the yuba as mentioned before, by soaking for 5 minutes in water in a flat, shallow dish or between layors of wet towels. |
| 21 | It will turn white and be pliable but will still be fragile. |
| 22 | Cover the "turkey" with two to three layers of yuba. |
| 23 | Melt the margarine and brush the entire "turkey" with some of it. |
| 24 | Pour the wine into the remaining margarine: this will be used for basting while baking. |
| 25 | If desired, 2 tablespoons of the yeast flavoring can be added to the margarine-wine mixture to give it an even more authentic flavor. |
| 26 | Continued, see part two |
