If you're on enough email lists you'll see just about anything. But I've never
seen anything quite like this Thanksgiving Turkey Cake, have you?
Mike
__________________________________________________
I wasnt wanking, DAMMIT!!! I was just tryna squeeze some awesome out of my
body!!!
@Southparks_Eric
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>From: CHOW Recipe <newslett...@chow.online.com>
>To: singjai...@yahoo.com
>Sent: Thursday, November 17, 2011 9:17 AM
>Subject: Thanksgiving Turkey Cake
>
>
>CHOW.com | Recipe of the Day
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>Thanksgiving Turkey CakeBy 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.
>Hey, did you know that we have an app for Thanksgiving? You won’t get turkey
>cake, but you’ll get good T-day eats.
>
>This recipe was featured as part of our 6 Thanksgiving Turkey Recipes,
>Traditional to Trippy.
>TIME/SERVINGS
>Total Time: 1 hr, plus 1 hr baking time
>Makes: 8 to 10 servings
>
>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
>Peppercorns: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:
> 1. Heat the oven to 350°F and arrange a rack in the middle. Coat 2
> (8-inch) cake pans with butter; set aside.
> 2. Place all of the 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:
> 1. 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.
> 2. 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.
> 3. 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, measured 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:
> 1. Arrange a rack in the lower third of the oven.
> 2. 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).
> 3. Using the back of a clean spoon, spread the cranberry sauce evenly
> over the mashed potatoes.
> 4. 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.
> 5. Evenly spread another 1 1/4 cups of the mashed potatoes over the
> stuffing (keep the remaining potatoes warm).
> 6. Unmold the second turkey layer and place it bottom-side up on top of
> the mashed potatoes.
> 7. 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).
> 8. Remove from the oven and set aside. Heat the oven to broil.
> 9. 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).
> 10. 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.
> 11. 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.
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