+ Mix the flours, water and flavor mix.
Dough should be firm, add more flour if it is not.
Roll the gluten out into a rectangle, place on the spread-out cheesecloth and loosely fold edges over it to meet in the middle (this is to keep it from getting glued to itself during cooking).
Then roll it up lengthwise (loosely to allow for expansion).
Tie the ends and around the middle with string.
Make sure you allow for expansion to 2 - 3 times its original size.
Place this in a pot with the water and seasoning and bring to a boil, then lower to simmering for 1 1/2 hours.
Turn at least once during cooking.
This can be done two days in advance.
Prepare your dressing and remove the gluten from the stock (which will be used for gravy).
Unroll the gluten and fill with the dressing or mound the dressing on the baking pan and tuck the gluten around it.
Reconstitute the bean curd sheets by soaking for 5 minutes in hot water.
They'll turn white and pliable but will be fragile.
Cover the cooked gluten roll with 2 or 3 layers of this.
Brush the "turkey" with the oil or melted margarine between layers and on top.
Mix the wine or stock with the remaining oil or margarine and use this to baste while baking.
seasoning mix may be added to the stock for more flavor.
Place in a pre-heated 350 degree oven and bake for 45' - 1 hour, basting every 15 minutes.
If it begins to brown too much, cover loosely with aluminum foil.
Carve and serve with stuffing.
Caveat: The bean curd sheet is (theoretically) edible.
Maybe I used the wrong brand, but it was tough and almost impossible to chew.
Even so, it makes for a nice presentation and keeps the contents moist during baking.
