The flavors of Thanksgiving are captured in this fast and easy vegetarian main course. It's so yummy you'll probably want to make it even when it's not holiday time! The leftover goat cheese mixture is delicious on crackers or toast points.

1 tablespoon plus one teaspoon olive oil, divided
1 shallot, minced
4 ounces goat cheese
¼ cup canned cranberry sauce (with whole berries), divided
1 tablespoon minced fresh sage, or 1 teaspoon dried sage
pinch chipotle seasoning or cayenne pepper
salt and pepper
4 Quorn cutlets, defrosted (see note below)
4 whole sage leaves

Preheat oven to 400˚F. In a small saute pan, heat 1 teaspoon olive oil. Add shallot and saute until translucent and starting to turn golden. Transfer to a small bowl and allow to cool. To cooled shallots, add the goat cheese, 2 to 3 heaping tablespoons cranberry sauce and sage, stirring until creamy and completely combined. Add chipotle or cayenne, salt, and pepper to taste.

Make a horizontal slit into the side of each quorn cutlet, making the pocket as deep as possible without cutting through to the other side. Brush each cutlet on both sides with olive oil. Using a butter knife or your fingers, stuff each cutlet with some of the goat cheese mixture and place the stuffed cutlets on a sheet pan. In a small bowl, stir about 1-2 tablespoons cranberry sauce (berries removed) until it has a liquidy consistency. Add a pinch of chipotle or cayenne to taste. Brush the top of each cutlet with cranberry sauce. Brush sage leaves with olive oil and press one sage leaf into the top of each cutlet. Bake for 15 minutes or until heated through.

If desired, top each cutlet with a dollop of the remaining goat cheese mixture.

Note: This recipe can also be prepared using Veat Vegetarian Breasts in place of the Quorn.