Text 3637, 91 rader
Skriven 2010-11-10 11:25:09 av Matt Munson (1:218/109)
Ärende: Thanksgiving Turkey Cake oh my
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From the chow.com blog

By Amy Wisniewski

Whether this Thanksgiving centerpiece incites horror, amazement, or confusion
when its served, its 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 350F 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 (dont 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.

SOURCE: (And also for pictures)
http://www.chow.com/recipes/29029-thanksgiving-turkey-cake


Matt

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