• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
637
Protein:
25 g
Fat:
33 g
Carbohydrates:
61 g
Sodium:
1281 mg

Credit
Jennifer Crawford / @jennifer.e.crawford

Serves: 6-8
Prep Time: 45 mins
Cook Time: 30 mins
*Use a cup of warm water to dip your offset spatula in as you are smoothing out the cake. Clean the spatula off between each pass. *To make this recipe entirely dairy-free, you can also ice this cake with mashed potatoes for even more of a turkey dinner celebration. *You can use light cream cheese for the topping if you prefer, in which case simply omit the sour cream (the water content in light cream cheese is much higher, and sour cream will make it too runny to adhere properly).
  1. Set a 6” cake pan or plate on top of the boule. Using a serrated knife, carve directly downward to create a circle. Cut the domed top off of the boule. Tear all the cut-off bread into small chunks and set into a 170 F oven for 20 minutes, until dry.
  2. While the breadchunks are drying, cut the remaining circle of bread into three even pieces. The bottom layer will be inverted and used as the top layer, to ensure a nice sharp cake edge!
  3. Melt the 2 Tbsp of butter in a medium pan. Add the onions and cook until translucent. Add the dried herbs, and cook one minute more.
  4. Retrieve bread chunks from the oven. Toss with the onion mixture in a big bowl. Add the poultry stock until it’s thoroughly moist, but not soggy. You may not need all of the stock -- start with 1 cup and then add ¼ cup at a time.
  5. Transfer to a loaf pan, and bake for 30 minutes. Cool completely.
  6. In a stand mixer fitted with the whisk attachment (or with a hand mixer) whip the cream cheese until light and fluffy. Slowly add the sour cream, adding a few tablespoons at a time. It will have the consistency of a nice buttercream icing.
  7. If you will be transporting the cake, build it directly in your cake carrier! If you are serving it on a platter or cake stand, you can build it there.
  8. Put a small dollop of cream cheese in the centre of your platter, and affix a bread layer to it. Now layer: 1cup of the prepared dressing, ½ of the cranberry sauce, and 200g of the shaved turkey. Fold the turkey nicely to give the cake a bit of height! Leave ½” of the bread exposed at the edges -- this will prevent your fillings from spilling into your finished icing layer.
  9. Put the next layer of bread on top and repeat the layering.
  10. Finally, top with the last bread layer. It should be the layer carved from the bottom of the boule, with the browned side facing up. This will give you a nice flat cake top with a sharp edge.
  11. Transfer the whipped cream cheese mixture into a piping bag (or a ziplock with the corner cut off). Pipe loosely across the top, and up & down the sides of the cake.
  12. Using an off-set spatula and starting with the top of the cake, smooth the cream cheese mixture.
  13. Garnish with a handful of arugula, cherry tomatoes, carrot rosettes, and fresh herbs if you like. Dill flowers, peppery edible flowers, and shelled peas are also lovely additions.
  14. Use a serrated knife to slice and serve with a fork & knife!

Bon Appetit! Take a photo and share this recipe #ThinkTurkey