Take 3 cups of sifted lentils, 1 cup of walnut butter, 1 pound of zwieback moistened with water, 3 heaping teaspoon-fuls of powdered sage, 1 cup of gluten, and 2 teaspoonfuls of salt. Add 2 eggs. Form into loaf or turkey. The walnuts should be the black walnuts, as they give it more of a turkey flavor. The whole-wheat zwieback is best, but the white will do. Beat the eggs well, and mix all the ingredients together, adding enough water to the zwieback to moisten it before adding the other ingredients. If formed into a turkey, it should be real stiff, but it does not require to be so stiff when cooked in a loaf.