On Nov 25, 9:11 am, Tommy News <
tommysn...@gmail.com> wrote:
> Thanksgiving Turkey Cake Recipe
>
> 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
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