Gobbler Cakes Recipes

GOBBLER CAKES

Steps:

• In a large bowl, mix egg, stuffing, turkey, cranberries and mayonnaise. Shape into eight 1/2-in.-thick patties. Coat with crushed cornflakes., In a large skillet, heat oil over medium heat. Add patties in batches; cook 3-4 minutes on each side or until golden brown. Serve warm, with cranberry sauce and gravy if desired.

GOBBLER SLIDERS RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, mix together the turkey, stuffing and cranberry sauce.
• Cut rolls in half and add 1/6 of your turkey stuffing mixture.
• Drizzle with gravy and place on a 9 x 9 glass pan.
• Place in the oven and cook for 10 minutes or until the sliders are hot.
• Serve while they are still warm.
• This made 6 large sandwiches, but you could use smaller rolls and make about 10 sandwiches.

TURKEY GOBBLER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Cut 1 layer as shown in diagram (template can be found under the Tips below). Freeze cut pieces uncovered 1 hour for easier frosting.
• Place uncut layer on plate; frost top and side. Place cutout circle on larger layer; frost. Arrange head and feet on circle; frost.
• Cut marshmallow in half. Moisten 1 half and dip in red sugar; join to head with frosting for turkey's wattle. Use other half of marshmallow for turkey's eye. Use candy corn for beak, claws and feathers. Store loosely covered.

GOBBLER COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate and set aside, reserving drippings in the skillet.
• Melt sausage drippings and 3 tablespoons butter together in the skillet over medium heat. Add onion and mushrooms; cook until soft, stirring occasionally, 4 to 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes; mixture will thicken as flour cooks. Stir in chicken broth and continue to cook and stir until flour lumps dissolve and mixture begins to bubble, about 1 minute. Remove from heat and add sage. Season with salt and pepper.
• Stir heavy cream into the mixture and add reserved sausage, turkey, and mixed vegetables. Adjust seasoning if necessary and pour into the prepared baking dish.
• Combine flour, baking powder, and salt in a large bowl for topping. Stir in 1 cup heavy cream at first; gradually add remaining cream to form a wet, sticky dough.
• Drop large tablespoon-sized dough balls on top of the meat and vegetable mixture, evenly spacing 15 to 16 balls in total.
• Combine melted butter, parsley, chives, and garlic powder in a small bowl. Brush mixture lightly over each dough ball. Place the baking dish onto the prepared sheet pan.
• Bake in the preheated oven until bubbly and topping is browned, about 45 minutes.
• Remove from the oven and let cool on a wire rack for about 30 minutes before serving.

EASY FRUIT COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
• Blend together flour, baking powder, sugar, and milk.
• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.