- 4 lbs. potatoes (pref. Yukon Gold)
- 2 lbs. yams
- 3 eggs
- 3 turkey thighs or 1 1/2 lbs turkey breasts
- poultry seasoning
- 1 lb. pork sausage meat
- 1 cup oats
- 1 onion
- 5 tbsp. butter
- 6 turkey sausages
- 1 package cornbread stuffing (I like cornbread)
- 1 cup water
- 1 cup peas
- 1 cup carrots
- 1 cup of cranberry sauce
- 1 pair of latex gloves (no, you don’t eat them)
Yields: 8 to 12 servings
Hammer half of the turkey meat until it is tender and flat. Beat into the shape of an 8” pie plate. Season with sage and/or poultry seasoning. Repeat with the other half of the turkey. Bake both flat on a cookie sheet at 350०F until the internal temperature reaches 165०F.
Mix sausage meats and oats until they are well blended, Line an 8” cake pan with tin foil, then press this sausage and oats into the pan and bake for 20 min. at 350०F.
Melt 1 tbsp. of butter in a frying pan, then mince the onion and fry it. Add the turkey sausage diced. Then, add the cornbread and 1 cup of water and thoroughly mix. Line an 8” cake pan with tin foil, then press this stuffing combo into the pan and bake for 10 min. at 350०F.
Mix and heat the peas and carrots until the carrots are tender.
Boil potatoes and yams until they are fork tender. While the potatoes are hot, begin mashing, then mixing in two eggs and three tbsp. butter until the eggs are thoroughly mixed in and the potatoes are smooth. Repeat that process with the yams, egg and remainder butter.
When the meat and cake pan contents are cooked, remove from oven. Take the turkey rounds and slide them onto the cake pans-- one on top of the stuffing; one on top of the sausage meat.
Glove up (okay-- the photos don’t demonstrate this, but you can imagine).
Get a cake presentation plate. Put the stuffing on the plate. If there is a breakdown, that’s okay-- smoosh the stuffing into the 8” round shape. Apply the cranberry sauce. Take a small handful of mashed potatoes and apply it to the sides of stuffing. Add more until you have a bit of a ridge built up. Scoop the peas/carrots in. Take the sausage disk with the turkey on top. Flip it upside down and slide it on top of the peas and carrots. Then keep adding potatoes and pressing it into the sides until you have a smooth cake icing effect.
Take the yams and apply them to the top of the cake to fill in the top. Smooth and shape with your gloved hands. You can decorate the cake as you wish (spices, cranberries, pickles-- you name it).
When you cut the cake use a serrated knife and cut it in a sawing motion to cut through all the different layers and consistencies of food. Serve with the gravy if you want, but then, who doesn’t want gravy?
Last updated date