the Infamous "Turkey Cake"

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by GreenFur

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Whether this Thanksgiving centerpiece incites horror, amazement, or confusion when it’s served, it’s certain to evoke some kind of outburst. Warning: This dish is not recommended for people who require an inch of space between food groups.
Game plan: The mashed potatoes and sweet potatoes can be made ahead. Rewarm them just prior to assembling the cake, so they are easy to spread.
If your attention lapses and the marshmallows happen to burn or catch fire while broiling (this actually happened to us), relax and just blow out the flames. Peel away the burnt marshmallows, leaving the sweet potato layer intact, and start over with a fresh topping of marshmallows.

INGREDIENTS
For the turkey layers:
• Unsalted butter, for coating the pans
• 2 pounds ground turkey breast
• 1 cup quick-cooking oats
• 1/2 cup Parmesan cheese, grated on the small holes of a box grater
• 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 1/2 teaspoons minced fresh thyme leaves
• 1 teaspoon minced fresh sage leaves
• 1/2 teaspoon freshly ground black pepper
• 2 medium garlic cloves, minced
•
For the sweet potato layer:
• 1 pound sweet potatoes
• 1/4 cup whole 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

To assemble:
• About 5 cups or 1 recipe Sour Cream Mashed Potatoes, warm
• 1/2 cup cranberry sauce, such as our Cranberry and Citrus Sauce, chilled, excess liquid drained
• 2 1/2 cups Sausage Stuffing, warm
• 1 1/2 cups mini marshmallows
• Gravy, for serving (optional)

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

For the sweet potato layer:
1. Place a steamer basket in a large saucepan with a tightfitting lid. Add enough water to reach just below the basket; bring to a boil over high heat, then reduce the heat to low and gently simmer.
2. Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes. Once the water is simmering, place the cubes in the steamer basket, cover, and steam until the potatoes just give when pierced with a fork, about 20 to 25 minutes. Transfer the steamer basket with the potatoes to a plate; set aside.
3. Discard the water in the saucepan. Place the milk and butter in the saucepan and heat over low heat until the butter has melted. Turn off the heat, add the reserved sweet potatoes and the brown sugar, salt, and mace or nutmeg, and mash with a potato masher until smooth. Taste and season with salt and pepper as desired; keep warm.

To assemble:
1. Arrange a rack in the lower third of the oven.

2. Run a knife around the edge of the turkey cakes. 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. With a long knife or offset spatula, 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).

Using the back of a clean spoon, spread the cranberry sauce evenly over the mashed potatoes.

4. 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.

5. Evenly spread another 1 1/4 cups of the mashed potatoes over the stuffing (keep the remaining potatoes warm).

6. Unmold the second turkey layer and place it bottom-side up on top of the mashed potatoes.

7. 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).

8. Remove from the oven and set aside. Heat the oven to broil.

9. With a long knife or offset spatula, evenly coat the outside (but not top) of the entire cake with the remaining mashed potatoes (you may have a little left over).
10. With a clean long knife or offset spatula, evenly 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.

11. 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 with gravy, if desired.

Sour Cream Mashed Potatoes
Special equipment: A potato ricer is invaluable when mashing spuds—it creates a consistency unattainable with a regular potato masher.

INGREDIENTS
• 3 pounds russet potatoes
• Salt
• 8 tablespoons unsalted butter (1 stick)
• 1 cup whole milk
• 1/2 cup sour cream
• Freshly ground black pepper

INSTRUCTIONS
1. Peel potatoes, cut into 1-1/2-inch chunks, and 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.
2. 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.
3. 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 3/4 cup of the milk over medium heat until the mixture is hot and the butter has melted. Remove from heat.
4. Pass the potatoes through a potato ricer and into the milk mixture. Fold in the sour cream until evenly combined and smooth, being careful not to overwork the potatoes. If the potatoes are too thick, add the remaining 1/4 cup milk and stir to combine. Season generously with salt and freshly ground black pepper.

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