Dressing Griddle Cakes With Turkey And Cranberry Barbecue Sauce Recipes

DRESSING GRIDDLE CAKES WITH TURKEY AND CRANBERRY BARBECUE SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the paprika and cook, stirring, 30 seconds. Add the cranberry sauce, ketchup, sugar, vinegar, Worcestershire and 1/4 cup water. Bring to boil over medium-high heat, then reduce the heat slightly and simmer until slightly thickened and the flavors have blended, about 10 minutes. Let cool slightly, then transfer to a blender or food processor (be careful when blending hot liquids) and blend until smooth. Transfer to a bowl and set aside.
• Put the dressing in a large bowl with the parsley and egg and mix well with your hands. Divide the mixture into 6 portions and form each into a flattened 3-inch cake. Put the cakes on a plate and refrigerate to set, about 10 minutes.
• Melt the butter over medium heat in a skillet. Add the dressing cakes and cook, turning once, until hot and golden brown on both sides, 3 to 4 minutes per side. Transfer the cakes to individual serving plates. Add the broth to the skillet, then the sliced turkey and cook gently until just warmed. Serve the cakes topped with the turkey and cranberry barbecue sauce.

SIDEWAYS TURKEY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat an 8-by-2-inch round baking pan with flour-based baking spray.
• In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the water, granulated sugar, oil, vinegar and vanilla. Mix on low until combined.
• Divide the batter among 3 bowls. Tint one bowl with the red food color, one bowl with the orange and one with the yellow. Pour half of each color of batter alternately in the prepared baking pan, then continue with the remaining batter, alternating colors. Swirl the colors together using a skewer or butter knife. Bake the cake until the center springs back when pressed in the center, 30 to 35 minutes. Remove the cake from the pan to a wire rack to cool completely.
• Using a serrated knife or cake leveler, level the cake and reserve the scraps. Cut the leveled cake layer in half.
• For the buttercream frosting: In the bowl of an electric mixer fitted with the whip attachment, beat the butter until fluffy. Add the confectioners' sugar and mix on low speed until just combined. Increase the mixer speed and add the vanilla and milk or cream one tablespoon at a time until the mixture thins to piping consistency.
• Spread about 1/4 cup of the frosting on one half of the cut cake layer and top with the second half. Set aside.
• Crumble the cake scraps in a bowl using your fingers. Add 2 to 3 tablespoons of frosting to the scraps and mix well using your hands. Place about 5 tablespoons of the cake mixture on a parchment-lined baking sheet and form it into a small baton shape with one rounded end for the turkey's head and neck. Refrigerate to chill, about 15 minutes. (The leftover cake mixture can be used for cake pops.)
• Fit a piping bag with a plain 1/2-inch round decorator piping tip. Fit 2 piping bags with large open star decorator piping tips. Fit 2 piping bags with large closed star decorator piping tips.
• Divide the remaining frosting into 5 separate bowls. Tint one bowl with the red food color, another bowl with the orange and another bowl with the yellow. Combine another bowl of frosting with the cocoa powder to create a pale tan color and mix the melted chocolate with the last bowl to create chocolate frosting.
• Transfer the red bowl of frosting to the piping bag fitted with the plain 1/2-inch round tip. Transfer the yellow and orange frostings into each of the piping bags fitted with the large open star tips. Transfer the light tan and chocolate frostings into each of the piping bags fitted with the large closed star tips.
• For the assembly: Dip the chilled head and neck piece in the melted chocolate chips and place on the parchment-lined baking sheet using 2 forks. Chill until firm, about 15 minutes. Reserve the leftover melted chocolate for later use.
• Using the piping bag filled with the red frosting, pipe 1-inch dots of frosting around the top rounded edge of the cake. Place the bowl of a spoon in the center of each dot and pull the frosting down toward the bottom flat edge of the cake.
• Using the piping bag filled with the tan frosting, pipe shells in a downward motion that overlap the red frosting layer. Use a spoon to remove some of the bottom edge of the shell row to make room for the next layer.
• Using the piping bag filled with the chocolate frosting, pipe shells in a downward motion that overlap the tan shell layer. Use a spoon to remove some of the bottom edges of the shell row to make room for the next layer.
• Using the piping bag filled with the yellow frosting, pipe shells in a downward motion that overlap the chocolate frosting layer, but do not remove any of the frosting using a spoon as with the previous rows.
• Using the piping bag filled with the orange frosting, pipe a final layer of shells at the bottom center of the cake. Remove the chocolate-covered cake piece from the refrigerator and place it in the middle center of the cake. Turn the cake upright so that it sits on its flat cut edge. Using the piping bag filled with chocolate frosting, pipe a shell border on the top edge of the cake so that the shell tips point to the unfrosted side. Using the piping bag filled with the orange frosting, pipe a row of shells that overlaps the row of chocolate frosting shells. Using the piping bag filled with yellow frosting, pipe a row of shells that overlaps the orange frosting. Finish the back of the cake by piping rows of shells using the tan frosting.
• Reheat the reserved melted chocolate if necessary. Dip the candy bead into the chocolate and adhere to the turkey's head. Cut the lemon chew in half so that you have 2 triangles. Use the back of a small knife to score a line onto one of the triangles, from the pointed triangle end to the cut edge. Use a small brush to cover the cut edge of the candy with melted chocolate and press onto the rounded edge of the chocolate-covered cake piece to form a beak.
• Cut a large teardrop-shaped piece from the fruit tape using kitchen-dedicated shears and peel away the backing. Adhere it to the candy chew with chocolate so that it falls behind the beak. Cut a smaller teardrop-shaped piece from the fruit tape and adhere with chocolate, so that it falls in front of the beak. Let stand until set, about 10 minutes.
• Place the gingersnaps on a baking sheet. Dip the backs of the candy corn pieces into the melted chocolate and arrange 3 on one side of each gingersnap. Let stand until set, about 10 minutes. Insert each cookie upright into the top of the cake so that the candy corn pieces are showing to the front of the turkey.

TURKEY, DRESSING AND CRANBERRY PANINI

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
• Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

CRANBERRY BBQ TURKEY SANDWICH

Steps:

• Preheat the broiler.
• Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
• Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
• Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
• Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

GRILLED TURKEY WITH CRANBERRY BBQ SAUCE

Steps:

• For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
• For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
• Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
• Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
• Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.