During the holidays, don’t we want everyone to feel welcome and loved?  People with diet restrictions or special preferences have a hard enough time, but it can be downright awkward to accept a holiday invitation.  We are not vegetarian at our house, but we have friends and family who are.  I love them just as much as our meat loving relatives, so it is that love that inspired me to create Panurkey.

Panurkey has the flavors of a traditional holiday meal, but it is incredibly easy to make.  The potatoes give the Paneer stability, while the main flavor comes from the stuffing.

You don’t have to be vegetarian to enjoy Panurkey.  I like to serve Panurkey on “Meatless Mondays.”  I prepare the loaf before work and pop it in the oven when I get home.  It’s a quick, easy, and satisfying weekday meal.




  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/2 cup mushrooms, sliced
  • 2 tablespoons butter
  • 2 cups dried bread cubes
  • 1 cup vegetable broth
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • Salt and pepper to taste

Melt the butter in a medium saucepan.  Add the onions and celery, saute until the onions are translucent.  Add the mushrooms and saute until soft, another 4-5 minutes.  Mix in the rest of the ingredients and toss until well blended.  Set aside.


  • 1/2 pound Paneer, grated
  • 2 russet potatoes
  • 2 tablespoons corn starch
  • salt and pepper to taste

Cut the potatoes into small cubes and steam until soft. Peel them if you like, but I like the rustic texture so I leave the peel on.  Mash the potatoes and mix all the ingredients until it forms a ball that holds together.

Grated Paneer
Paneer is easy to grate in a food processor
Steamed russet potatoes
Steamed russet potatoes

Preheat the oven to 350 degrees.  Generously butter a large loaf pan.  Press half of the paneer mixture evenly into the bottom of the loaf pan.  Spread the stuffing in an even layer over the paneer mixture.  Press the remainder of the paneer mixture over the stuffing.  Bake for 45-60 minutes or until golden brown.  Allow to cool for 20 minutes then invert onto a serving dish.

Serve warm with vegetarian gravy.



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