Turkey Dinner With All The Trimmings Recipes

ALL-THE-TRIMMINGS TRAYBAKE

All-the-trimmings traybake image

Enjoy the best of Christmas in a traybake. A perfect Boxing Day feast for using up leftovers like potatoes, parsnips, carrots, sprouts and pigs-in-blankets

Provided by Miriam Nice

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
3 tbsp caramelised onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunky pieces
4 carrots, cut into chunky pieces
200g sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon
2 bay leaves
4 rosemary sprigs, ripped

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the oil and chutney together and season well. Divide everything except the sausages and herbs between two large roasting tins, pour over the oil and chutney mixture and toss together. Put both trays in the oven for 25 mins.
Add the sausages and herbs to the trays and bake, stirring halfway through, for 30-35 mins more or until the vegetables are soft and the sausages are cooked through. If one tray is browning more than the other, swap them round.

Nutrition Facts : Calories 479 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 21 grams sugar, Fiber 17 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

ROAST TURKEY DINNER CAKE

Roast Turkey Dinner Cake image

Let your creativity go wild with this eye-fooling recreation of a turkey dinner with all the trimmings. Betty Crocker™ Super Moist™ white cake mix and frosting are the easy starts to this whimsical creation.

Provided by Heather Baird

Categories Dessert

Time 4h

Yield 24

Number Of Ingredients 10

Ingredients

2 boxes Betty Crocker™ Super Moist™ white cake mix
Water, oil and eggs called for on cake mix box
4 tablespoons ground cinnamon
2 1/2 containers (12 oz each) Betty Crocker™ Whipped whipped cream frosting
4 to 6 teaspoons unsweetened baking cocoa
Orange slices and lettuce or basil leaves, if desired
Paper turkey frills
16 oz green candy-coated fruit-flavored chewy candies
2/3 cup real maple or maple-flavored syrup
10 yellow square chewy fruit-flavored candies

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or spray with cooking spray 2-quart stainless steel bowl; lightly flour. Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter using 1 box cake mix, water, oil and eggs called for on box. Stir in 2 tablespoons of the cinnamon. Pour batter into bowl. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool in bowl 5 minutes. Turn out cake onto serving platter; cool completely. Refrigerate cake 2 hours.
Make second box of cake mix as above, stirring in remaining 2 tablespoons cinnamon. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
When round cake is thoroughly chilled, carefully carve away 2 long tapered pieces from each side of cake using serrated knife. This will leave a roughly turkey breast-shaped center. Reserve the 2 side pieces for later use; these will become the turkey drumsticks. Cut an inward notch at one pointed end of cake to create turkey neck area. Cut a slightly wider inward notch at opposite end. Refrigerate cake while carving drumsticks.
Carve turkey drumstick shapes from 2 reserved side pieces of cake using a serrated knife. Refrigerate pieces while preparing frosting.
Place three-fourths of container of frosting in large bowl. Beat in cocoa 1 teaspoon at a time until a light brown caramel color is achieved. Frost chilled cake and drumstick pieces with a thin coat of frosting. Refrigerate 30 minutes.
Apply a final smooth coat of frosting to turkey breast cake; place drumstick pieces on either side. Frost drumstick pieces with a final smooth coat of frosting. Add turkey frills.
For "stuffing," cut 4 of the cupcakes into even cubes. Place cubes at back of cake between turkey drumsticks. Just before serving, garnish plate with orange slices and lettuce or leaves.
For "side dish" cupcakes, frost each of 10 cupcakes with 1 to 2 tablespoons of remaining frosting; dip into green candies. Cover remaining 10 cupcakes with a thick layer of frosting; use spoon to create divot in center of frosting. Drizzle a little maple syrup into each divot; top each with 1 yellow candy. Store cakes loosely covered with plastic wrap.

Nutrition Facts : ServingSize 1 Serving

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