Thanksgiving Turkey Cake (Something To Be Thankful For)

Thanksgiving Turkey Cake. A Slice of Heaven. All Your Thanksgiving Food Dreams on a Pedestal. This is the meal you've heard whispered about by people with a twinkle in their eye and a heart of Yukon gold potatoes. Plus it makes you happy. We couldn't stop laughing as we carefully slid it from pan to pedestal and carried it to the table. It's that awesome!

It took about 3 to 3.5 hours total to make all the layers of the cake, but you can make the mashed potatoes, sausage stuffing, cranberry orange sauce and sweet potatoes ahead of time and rewarm them when you need them. There was even time for last minute grocery shopping on Thursday morning.

The following instructions are adapted pretty faithfully from the Chow site, but I'll add a few personal notes. For example, if you use the Sausage Stuffing recipe, you will have a heck of a lot of stuffing. You'd better like stuffing. It's a good thing stuffing freezes. That's all I'm saying. Or I guess you could cut the recipe down by about an eighth.

Have you noticed how raw meat shots are really unattractive? The turkey loaves, or layers if you prefer, taste quite good (probably all the umami in ketchup, Worcestershire sauce and Parmesan cheese).

There's no getting around it, you'll need to use your hands to hold the stuffing in place as you mash it into the potatoes. Mashed potatoes are the glue of the culinary world.

The Mashed Potatoes recipe will leave you with about 2 cups left over. Good for late-night snacking or if some slips on the floor when you ice the cake.

Watch those marshmallows like a hawk. A hawk that likes perfectly toasted marshmallows.

The real reason the Cranberry Relish is on the side is because it wasn't done in time to go inside the cake. But now I like that is adds color to the table and the plate. Check out those nifty paper towel napkins!

Thanksgiving Turkey Cake with a fancy feather-shaped cranberry plating and a side of carrot almond soup. Yum.

Recipe Time: Thanksgiving Turkey Cake
adapted from Chow site
serves 8 to 10

Ingredients, Turkey Layers:
Unsalted butter, for coating the pans
2 pounds ground turkey breast
1 cup quick-cooking oats
1/2 cup Parmesan cheese
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 teaspoons minced dried thyme
1/2 teaspoon freshly ground black pepper
2 medium garlic cloves, minced

Cake Components:
About 5 cups or 1 recipe Greek Yogurt Mashed Potatoes, warm
1/2 cup Cranberry Orange Relish, chilled, excess liquid drained
2 1/2 cups Sausage Stuffing, warm
1 cup Sweet Potatoes, warm
1 1/2 cups mini marshmallows  

Instructions, Turkey Layers:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Coat 2 (8-inch) cake pans with butter; set aside.
3. Place all remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork).
4. Divide the mixture evenly between the pans, spreading it to the edges and smoothing out the top.
5. Bake until cooked through and the cakes begin to pull away from the edges of the pans, about 25 minutes.
6. Remove from the oven (but leave the oven on), and let cool for about 10 minutes.
7. Using a paper towel, blot away any excess fat from the cake layers’ surface; set aside.

Assembling the Cake:

1. Arrange a rack in the lower third of the oven.
2. 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.
3. Use a spatula to 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).
4. Using the back of a clean spoon, spread the cranberry sauce evenly over the mashed potatoes. (optional)
5. 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.
6. Evenly spread another 1 1/4 cups of the mashed potatoes over the stuffing (keep the remaining potatoes warm).
7. Unmold the second turkey layer and place it bottom-side up on top of the mashed potatoes.
8. 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).
9. Remove from the oven and set aside. Heat the oven to broil.
10. Evenly coat the outside (but not top) of the entire cake with the remaining mashed potatoes (you may have a little left over).
11. 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.
12. 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.

Sweet Potatoes with Mini Marshmallows

Frozen vegetables are amazing. You can buy a 1 pound bag of pre-cubed, frozen sweet potatoes that have no added yuckiness and steam in the bag in the microwave. Do it. They tastes just as good.

You don't have to put your sweet potatoes on top of a Thanksgiving Turkey Cake but you won't be sorry if you do. I suppose they make a nice side dish too.

Recipe Time: Sweet Potatoes with Mini Marshmallows
adapted from Chow site

serves 8

1 pound sweet potatoes
1/4 cup skim 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

1. Cook sweet potatoes according to directions on package.
2. Place sweet potatoes in an oven-safe dish and puree with a masher or a strong fork.
3. While still hot add the butter, then the milk, followed by spices - mix well.
4. Top with mini marshmallows.
5. Place under broiler (remember to use an oven safe dish) for 1 to 2 minutes and watch carefully so the marshmallows don't catch on fire.

Cranberry Orange Relish

The original recipe combined grapefruit and orange zest but I think that cranberries are tangy enough. This still have the cranberry kick but the sugar and orange sweetness tasted great with turkey, stuffing and mashed potatoes. And leftover chicken from the back of the fridge. And right off the spoon.

Easily the prettiest thing cooked all morning, not that surprising when the other food was a turkey cake meatloaf. And look at the stuffing! Hogging all the photo ops.

Recipe Time: Cranberry Orange Relish
adapted from Chow site
serves 8ish

1 (12-ounce bag) frozen or fresh cranberries
3/4 cup granulated sugar
1/3 cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
1/2 cup orange segments, medium dice

1. Combine cranberries, sugar, orange juice and zest in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.
2. Bring to a boil, stirring occasionally, then reduce heat to medium low and add orange segments.
3. Simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes.
4. Spoon into a heatproof serving bowl.
5. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

Sausage Stuffing

MMMmmmm sausage. Focus! I disagree with the amount of broth in the original recipe, and maybe that's because I used dried bread instead of fresh, but it could also be a taste preference. I guess that's what happens when you shop for bread on Thursday morning and yet refuse to pay $3 or more a loaf - you buy dried bread cubes.

I like stuffing really moist, like a custard. I'd add at least 2 cups of broth and maybe more. You can always add liquid and rebake if it's not the right consistency for you.

Darn flashy cranberries, always stealing the show! This stuffing recipe made three times the amount seen in the above photo. I hope you love stuffing.

Receipe Time: Sausage Stuffing
adapted from Chow site
serves 10-12

2 pounds of dried bread cubes
1 pound sweet Italian sausage, casings removed
4 tablespoons unsalted butter (1/2 stick)
1 1/2 cups finely chopped celery (about 4 large stalks)
1 1/2 cups finely chopped yellow onion (about 1 large)
1 1/2 teaspoons paprika
Kosher salt
Freshly ground black pepper
medium garlic cloves, minced
1/4 cup finely chopped fresh Italian parsley
1 teaspoons dried thyme
3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking separately) low-sodium chicken broth

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Heat a large frying pan over medium-high heat until hot, about 2 minutes.
3. Add the sausage and break it into pea-size pieces. Cook, stirring occasionally, until it’s no longer pink, about 6 minutes. Using a slotted spoon, transfer the sausage to a medium bowl.
4. Set the pan with the sausage drippings back over medium-high heat and add the butter.
5. Once melted, add the celery, onions, and paprika. Season with salt and pepper and cook, stirring occasionally, until the onions are softened, about 6 minutes.
6. Add the garlic and sauté until fragrant, about 30 seconds.
7. Add the reserved sausage and the herbs and stir to combine.
8. Add 3/4 cup of the broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
9. Transfer the sausage mixture to a bowl with the bread cubes and stir to combine. Let sit for 10 minutes. Taste and season with additional salt and pepper as needed.
10. If you’re using the stuffing in a turkey, let it cool to room temperature before proceeding (do not add the remaining 3/4 cup broth—the stuffing will moisten as it cooks inside the turkey).
11. If you’re baking it separately, add just enough broth to moisten the mixture (you may not need the entire remaining 3/4 cup). Taste and season with more salt and pepper as needed.
12. Transfer to a 4-quart baking dish, cover with a lid or foil, and bake 20 minutes. Uncover and bake until dry to the touch and golden brown on top, about 20 minutes more.

Greek Yogurt Mashed Potatoes

You probably know how to make mashed potatoes. But did you know they make a great glue (between your turkey cake layers) or an excellent icing (again - turkey cake!). What I learned while making these is that salting the water when you boil the potatoes makes a huge difference in flavor. I already knew Greek yogurt is a tasty replacement for sour cream and it lends a subtle creamy tang to these potatoes.

Look at that fantastic mashed potato icing!

Recipe Time: Greek Yogurt Mash Potatoes
adapted from Chow site
serves 8-10

3 pounds Yukon gold potatoes
Salt
4 tablespoons unsalted butter (1 stick)
1/2 cup skim milk (if the mash seem too dry add milk a little bit at a time)
1/2 cup fat-free Greek yogurt
Freshly ground black pepper

1. Peel potatoes, cut into 1-1/2-inch chunks, you can place the chunks in a large bowl of water to prevent browning while you're chopping.
2. When the potatoes are all cut, place in a large pot. Immediately add cold water to cover the potatoes by at least 2 inches and enough salt so that the water tastes like seawater.
3. Bring to a boil over high heat. Once boiling, reduce heat to medium low and simmer until potatoes can easily be pierced with a fork and just begin to fall apart, about 15 minutes.
4. Drain potatoes in a colander and let sit undisturbed for about 5 minutes. Meanwhile, in the pot used to cook the potatoes, warm the butter and the milk over medium heat until the mixture is hot and the butter has melted. Remove from heat.
5. Add the milk mixture to the potatoes and mash it together.
6. Fold in the yogurt until evenly combined and smooth, being careful not to overwork the potatoes. If the potatoes are too thick, add more milk and stir to combine.
7. Season generously with salt and freshly ground black pepper.

Casaba Melon Granita

For the sake of consistency I am still posting recipes months behind. Now that we've had our first snow I think this cool summer treat will be perfect. You can make granita with any squishable fruit, really anything sweet that liquefies. Okay, the recipe is sweet + water + flavor = granita, got it? Good.

I made my granita at the end of melon season after a new summer romance with hami and casaba melons. This particular melon had a great flavor but the texture was too soft for my taste (perfect for squishing!). I used a little bit of local honey for the sweet, but the melon really was sweet enough. My true love casaba also provided the liquid and the flavor. So easy. May I suggest using pomegranate or cranberry juice for a holiday granita? Yay! This recipe isn't out of date I swear.

Did I mention why I like granita? It is kind of creamy, kind of crunchy, a little sweet, a little icy. I've tasted tomato and basil granitas that made me weep tears of joy.

Scoop out the seeds and toss, scoop out the melon and place in a freezer safe dish (with a lid if possible), mash up the melon - a fork worked for me, stir in enough honey for your tastes, cover and freeze. The hard part is taking it out of the freezer every hour and scraping into fluffy ice pillows. You don't want a solid block of ice. I forgot one hour and it was tough! I pulled through.

 

ps. Make sure the container fits in your freezer before you put your mix in it. Mine just fit as you can see.

Recipe Time: Casaba Melon Granita
adapted from the many blogs I was reading at the time (probably Smitten Kitchen and Pioneer Woman)
serves 6

1 Casaba melon
1 Tbs honey

1. Cut the melon in half.
2. Scoop out and toss the seeds.
3. Scoop out the melon and place in a freezer safe dish (one with a lid if possible) .
4. Mash up the melon - a fork worked for me .
5. Stir in enough honey for your tastes.
6. Cover and freeze.
7. Every hour take the granita out of the freezer and scrape it with a fork, make sure to mix the sides and middle together. You don't want a solid block of ice.
8. When it's reached snow cone consistancy it's ready to eat!

Spicy Moroccan Stewed Fish with Couscous

Stew in the summer! Are you crazy? No, just lazy. We made this in February and I'm just now posting about it. This spicy (or not, depends on your taste or what you forget) stewed fish recipe is quick and adaptable, which is good because I wanted to use food that was already in the house and when I went to the store to buy ingredients I forgot the shrimp. So now there's no shrimp. But it's not called spicy stewed shrimp now is it? Oh, it's called spicy...and I don't have a hot chili, well fine*, I'll substitute a nice red bell pepper and call my dish Moroccan Stewed Fish with Couscous. Mmmmm good. Don't worry I added some special olives and pickled lemons to make up for my forgetfulness.

The pepper* and the lemons. Let me tell you about these lemons. I bought them in an international grocery in St. Louis near the Crown Candy Kitchen. CCK is awesome, so awesome and sugar overloading that it made me forget the name of the lemon store. I love these lemons and they make almost every dish better, but alas I can't find them here and as you can see the jar is almost empty!

Recipe Time: Spicy Moroccan Stewed Fish with Couscous
adapted from Cooking Light January/February 2010
which was adapted from Jamie's Food Revolution by Jamie Oliver
serves 4

1 Cup uncooked couscous
2 Tbs olive oil
3 Tbs lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 Cups fat-free chicken broth
20 oz uncooked white fish, cut into large pieces
1 tsp ground cumin
3/4 tsp ground cinnamon
2 tsp diced garlic
1 bell pepper, diced (*okay, it should be 1 fresh hot chili, thinly sliced)
14 1/2 oz can diced tomatoes
1/2 cup frozen green peas
6 large olives stuffed with feta
1/4 medium-sized pickled lemon

1. Place couscous in a medium bowl or sauce pan (basically anything with a lid); add 2 Tbs lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. 
2. Pour boiling chicken stock over couscous; cover and let stand for at least 5 minutes. 
3. Fluff couscous with fork before serving.
4. Sprinkle 1/4 tsp salt and 1/8 tsp pepper over fish. 
5. In a large skillet, warm 2 Tbs oil over medium heat. 
6. Add remaning lemon juice, cumin powder, cinnamon, garlic, and *bell pepper. Cook for 2 minutes.
7. Then layer the fish and tomatoes. Cook for 5 min.
8. Add peas and cook for 5 more min.
9. Serve the stew over couscous, garnish with pickled lemons and olives.

Jasmine Sticky Rice

Jasmine sticky rice goes well with many types of dishes or all alone at the fridge late at night. Warm or cold. Hard to resist. The sweet counteracts spicy food like this Sri Lankan anchovy dish and the rice pairs well with bright, fruity notes (mango hell yeah!). There are a few easy steps and some waiting around, but this is very easy to make.

Soak. Rinse. Steam.

Heat. Stir. Pour. Rest. MMMmmmm I can almost smell it. So hungry now.

 
Recipe Time: Jasmine Sticky Rice (steam method)
adapted from the Thaitable.com site
serves 4ish

2 Tbs Sugar    
1 Cup Jasmine Rice    
2 pinches Salt    
1 Cup Coconut milk

1. Cover the rice completely with water and soak from one hour to overnight.
2. Rinse the rice thoroughly after soaking.
3. Put water in the bottom of a steamer (or if you're like me and you don't have a steamer, put water in the bottom of a large stock pot with an old, fold-out veggie steamer as a base, then add a metal colander).
4. Cover the steamer or colander contraption with cheese cloth, muslin cloth, or a plain tea towel.
5. Add the rice (make sure the towel does not touch the burner) and cover with lid.
6. Steam on medium to high heat for 20 minutes (or until rice is translucent).
7. While the rice is steaming...heat the coconut milk in a heavy-bottomed pot over medium heat.
8. Stir constantly!
9. Simmer, do not boil.
10. When the coconut milk starts to simmer add sugar and salt.
11. Remove from heat.
12. Pour 3/4 of the hot coconut milk over the hot sticky rice.
13. Let it sit for 5 minutes.
14. Drizzle the rest of the coconut milk over the rice when you serve.