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Jackfruit Turkey

Prep Time 20 mins
Cook Time 2 hrs
Total Time 1 d 2 hrs 20 mins
Course Holiday, Main Dish
Cuisine American Favorites, Gluten-Free, Vegan
Servings 8 servings

Ingredients
  

Jackfruit Brine

  • 2 cans jackfruit
  • 6 cups water
  • 1/2 cup Maple syrup
  • 1/4 cup kosher salt
  • 1 bunch celery greens
  • 1 tsp whole peppercorns
  • 2 sprigs fresh sage leaves
  • 3 sprigs fresh thyme
  • 1/4 tsp liquid smoke

Jackfruit

  • 2 TBL olive oil
  • 1 cup onion 1 whole onion chopped
  • 1 cup celery chopped
  • 1 bay leaf
  • 2 TBL Chopped Fresh Thyme or 2 Tsp dried
  • 2 TBL Chopped fresh Sage or 2 Tsp dried
  • 1 cup white wine
  • 3 cups low-sodium vegetable broth
  • 1/4 Cup Maple syrup
  • 1 Tsp Ground Cumin

Instructions
 

  • To Brine the jackfruit:Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.
  • In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
  • In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.
  • The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat. Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.
  • Serve hot. Can be stored up to a week in the fridge or frozen for later.