A Cake made from Ground Turkey and Potatoes
- Carbohydrate 60.1815971017724 g
- Cholesterol 393.693770292251 mg
- Fat 26.0809941680296 g
- Fiber 6.64655381857737 g
- Protein 64.9668723838203 g
- Saturated Fat 12.2521098772455 g
- Serving Size 1 1 Serving (582g)
- Sodium 855.368220723114 mg
- Sugar 53.5350432831951 g
- Trans Fat 3.07349298811003 g
- Calories 743 calories
Step-by-step
- Combine first 8 ingredients, I like using my hands, until everything is evening distributed.
- Separate the meat into two equal portions and fill the two 9 inch cake pans.
- Bake at 350 degrees until meat-cake loaves are reading 155-160 degrees, about 55 to 65 minutes.
- When done the meat will separate from the sides a bit, that is normal.
- In large pot, place potatoes add enough water to cover.
- Boil over medium-high heat.
- Cook until potatoes are fork tender, about 20 minutes
- Drain potatoes and return to pot.
- Mash the potatoes, milk, butter and sour cream and whip until desired consistency, adding salt and pepper to taste.
- Lay the first layer of the meat-cake on the plate, cake plate if you have one, and frost the top with a good thick portion of mashed potatoes.
- Top with half of the corn.
- Place the second meat-cake layer on the first and generously frost with mashed potatoes.
- I like to make mine all fancy and use a piping bag just because, but you can do what you want.
- Top with sprinkles of corn.
- Cut into cake style pieces and serve with ketsup, BBQ Sauce or even Ranch.
Swapping the traditional beef for ground turkey lowers the total fat content while requiring extra binders like bread crumbs and eggs to keep the loaves from crumbling during the bake. Managing four pounds of ground meat and eight medium potatoes efficiently requires careful equipment choices and a methodical workspace setup.
- Bake the meat loaves in two standard nine-inch round cake pans to achieve the necessary layer dimensions, ensuring they reach an internal temperature of 155-160 degrees Fahrenheit before removal.
- Drain the cubed potatoes thoroughly after twenty minutes of boiling to prevent excess moisture from ruining the texture of the whipped mash.
- Scale the ingredient quantities up or down proportionally depending on your headcount, remembering that smaller portions will reduce the required baking time below the standard 55 to 65 minute window.
- Substitute a standard offset spatula for a piping bag if you prefer a rustic, homestyle finish on the potato frosting without washing extra tools.
- Hold leftover slices in an airtight container in the refrigerator for up to three days, reheating individual portions gently in the microwave.
Constructing this savory centerpiece on a cake stand adds dramatic height to the dinner table. Leftover slices maintain their structural integrity surprisingly well when chilled completely before reheating.
