|Savory Thanksgiving Leftovers "Cake"
2 pounds ground turkey breast (or finely chopped leftover turkey)
1 cup quick-cooking oats
1/2 cup white cheddar cheese, grated
1/3 cup ketchup
1/3 cup finely chopped onion
1/4 cup finely chopped Italian parsley
3 tablespoons soy sauce
1 1/2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
2 medium garlic cloves, minced
For the filling and topping:
5 cups mashed potatoes, or mashed sweet potatoes or a combination
1 cup sauteed green beans, or leftover
1/2 cup prepared fried onions (such as Lars’)
2 cups stuffing, or leftover stuffing
1/2 cup whole berry cranberry sauce, drained of excess liquid
1 pound mashed sweet potatoes
1 1/2 cups mini marshmallows
Gravy, for serving (optional)
Heat the oven to 350°F and arrange rack in the middle of the oven. Coat 2 (8-inch) cake pans with butter; set aside. Place turkey, oats, cheese, ketchup, onions, parsley, soy sauce, thyme, black pepper, and garlic in large bowl and mix, using clean hands, until combined, handling as little as possible. Season to taste with salt (to test for saltiness, microwave or fry 1 teaspoon-sized ball of mixture until cooked through. Taste and adjust salt as necessary).
Divide mixture evenly between pans, spreading to edges and smoothing out top. Bake until cooked through and cakes begin to pull away from edges of pans, about 25 minutes (if using raw turkey, less time if using leftover). Remove from the oven, but don't turn off heat. Let cakes cool for about 10 minutes. Using paper towel, blot away any excess fat from cake layers’ surface.
Unmold one cake, and place it bottom-side up on ovenproof serving dish. With long knife or offset spatula, evenly spread 1 cup mashed potatoes over top of cake, leaving 1/2 -inch border (keep remaining potatoes warm). Add alternating layers of whatever fillings you'd like to put inside your cake, such as stuffing, green beans, onions, etc. Add 1/2 cup mashed or sweet potatoes to top of these toppings (mashed potatoes help top layer stick).
Gently place the second turkey cake on top of the stacked cake. Use wooden skewers stuck through both layers to keep cake stable if necessary. Transfer cake pan or serving dish with the partially assembled cake to baking sheet and bake until heated through, about 30 to 40 minutes (instant-read thermometer should register 165°F).
Remove from oven (do not turn off heat). Let cool for about 10 minutes, then using a long offset spatula or knife, use remaining mashed potatoes to "frost" top and sides of cake. If desired, make a decorative border at the bottom by forming the potatoes with clean hands.
With clean long knife or offset spatula, evenly spread sweet potato on top of the cake. Gently press mini marshmallows on top of sweet potato layer.
Return cake to oven until marshmallows are lightly golden on top, about 5 minutes.
Using two flat spatulas, transfer cake to serving dish. Serve immediately, with gravy, if desired. serves 10 to 12, active time About 1 hour, total time 1 1/2 hours
Adapted from http://www.seriouseats.com/recipes/2010/11/cakespy-thanksgiving-turkey-cake-recipe-stuffing-leftovers-mashed-potatoes.html