Total: 1 hr, plus 1 hr baking time
Makes: 8 to 10 servings
Thanksgiving Turkey Cake
By Amy Wisniewski
Whether this Thanksgiving centerpiece incites horror, amazement, or
confusion when it's served, it's certain to evoke some kind of
outburst. Warning: This dish is not recommended for people who require
an inch of space between food groups.
Game plan: The mashed potatoes and sweet potatoes can be made ahead.
Rewarm them just prior to assembling the cake, so they are easy to
spread.
If your attention lapses and the marshmallows happen to burn or catch
fire while broiling (this actually happened to us), relax and just
blow out the flames. Peel away the burnt marshmallows, leaving the
sweet potato layer intact, and start over with a fresh topping of
marshmallows.
This recipe was featured as part of our story on Thanksgiving Turkey
Recipes, Traditional to Trippy.
INGREDIENTS
For the turkey layers:
Unsalted butter, for coating the pans
2 pounds ground turkey breast
1 cup quick-cooking oats
1/2 cup Parmesan cheese, grated on the small holes of a box grater
1/3 cup ketchup
1/3 cup finely chopped yellow onion
1/4 cup finely chopped fresh Italian parsley
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 1/2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh sage leaves
1/2 teaspoon freshly ground black pepper
2 medium garlic cloves, minced
For the sweet potato layer:
1 pound sweet potatoes
1/4 cup whole milk
2 tablespoons unsalted butter (1/4 stick)
1 tablespoon packed light brown sugar
1 teaspoon kosher salt, plus more as needed
Pinch ground mace or nutmeg
Freshly ground black pepper
To assemble:
About 5 cups or 1 recipe Sour Cream Mashed Potatoes, warm
1/2 cup cranberry sauce, such as our Cranberry and Citrus Sauce,
chilled, excess liquid drained
2 1/2 cups Sausage Stuffing, warm
1 1/2 cups mini marshmallows
Gravy, for serving (optional)
INSTRUCTIONS
For the turkey layers:
Heat the oven to 350°F and arrange a rack in the middle. Coat 2
(8-inch) cake pans with butter; set aside.
Place all remaining ingredients in a large bowl and mix, using clean
hands, until combined (don't squeeze or overwork). Divide the mixture
evenly between the pans, spreading it to the edges and smoothing out
the top. Bake until cooked through and the cakes begin to pull away
from the edges of the pans, about 25 minutes. Remove from the oven
(but leave the oven on), and let cool for about 10 minutes. Using a
paper towel, blot away any excess fat from the cake layers' surface;
set aside. (While the turkey cakes are cooking, make the sweet
potatoes.)
For the sweet potato layer:
Place a steamer basket in a large saucepan with a tightfitting lid.
Add enough water to reach just below the basket; bring to a boil over
high heat, then reduce the heat to low and gently simmer.
Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes.
Once the water is simmering, place the cubes in the steamer basket,
cover, and steam until the potatoes just give when pierced with a
fork, about 20 to 25 minutes. Transfer the steamer basket with the
potatoes to a plate; set aside.
Discard the water in the saucepan. Place the milk and butter in the
saucepan and heat over low heat until the butter has melted. Turn off
the heat, add the reserved sweet potatoes and the brown sugar, salt,
and mace or nutmeg, and mash with a potato masher until smooth. Taste
and season with salt and pepper as desired; keep warm.
To assemble:
Arrange a rack in the lower third of the oven.
Run a knife around the edge of the turkey cakes. Unmold one of the
turkey layers and place it bottom-side up on an overturned 8-inch cake
pan or in an ovenproof serving dish. With a long knife or offset
spatula, evenly spread 1 1/4 cups of the mashed potatoes over the top
of the cake, leaving a 1/2 -inch border (keep the remaining potatoes
warm).
Using the back of a clean spoon, spread the cranberry sauce evenly
over the mashed potatoes.
Using your hands, gently pack the stuffing in an even layer over the
cranberry sauce, using one hand to keep any stuffing from falling off
the side. Press gently on the stuffing to make sure it adheres to the
mashed potatoes and cranberry sauce.
Evenly spread another 1 1/4 cups of the mashed potatoes over the
stuffing (keep the remaining potatoes warm).
Unmold the second turkey layer and place it bottom-side up on top of
the mashed potatoes.
Transfer the cake pan or serving dish with the partially assembled
cake to a baking sheet and bake until heated through, about 30 to 40
minutes (an instant-read thermometer should register 165°F).
Remove from the oven and set aside. Heat the oven to broil.
With a long knife or offset spatula, evenly coat the outside (but not
top) of the entire cake with the remaining mashed potatoes (you may
have a little left over).
With a clean long knife or offset spatula, evenly spread all of the
sweet potatoes on top of the cake. Arrange the marshmallows across
the top and gently press them into the sweet potatoes.
Return the baking sheet with the assembled cake to the oven and broil
until the marshmallows are golden, about 1 to 2 minutes (watch closely
so the marshmallows don't burn). Using two flat spatulas, carefully
transfer the cake to a serving dish. Serve immediately with gravy, if
desired.
More:
http://www.chow.com/recipes/29029-thanksgiving-turkey-cake
--
Together, we can change the world, one mind at a time.
Have a great day,
Tommy
--
Thanks for being part of "PoliticalForum" at Google Groups.
For options & help see http://groups.google.com/group/PoliticalForum
* Visit our other community at http://www.PoliticalForum.com/
* It's active and moderated. Register and vote in our polls.
* Read the latest breaking news, and more.
No comments:
Post a Comment