Kenmore 141.1664 - Manual (Page 31)

TRADITIONAL HOLIDAYTURKEY PIZZA ON THE GRILL
Imagine everyone's surprise when you serve your
next holiday turkey—complete with dressing—delicious
and tender straight from the grill! Serves 8 - 1 0
Ingredients for Turkey
8 - 1 0 pound whole turkey
4 ounces butter, softened
2 tablespoons chopped thyme
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Ingredients for Dressing
2 ounces butter
2 onions, finely chopped
8 ounces bacon, chopped
2 tablespoons port wine
1/4 cup red wine
2 chicken stock cubes
4 ounces chopped cashews, hazelnuts or
pecans
1/2 cup chopped celery
1/2 cup chopped carrot
1 - 1 1 / 2 cups fresh white breadcrumbs
1
egg, lightly beaten
“ salt and pepper to taste
Preparing the Dressing
Prepare dressing in a cooking pan directly over
medium heat. Melt butter, add onions and bacon then
saute 3 minutes. Add port, red wine and stock cubes
and bring to a boil. Cook 2 minutes. Remove pan to
allow ingredients to cool. Add remaining ingredients
and mix.
Preparing the Turkey
Although not required, you may want to preheat your
grill 3 minutes.
Wash inside of turkey and dry with paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thyme, lemon juice and rind
together in a bowl. Using turkey baster, insert butter
mixture under skin covering the turkey breast.
Truss the turkey with string and place it on a baking
pan or roasting rack that rests into a cooking pan.
Remove the cooking grids from your grill if neces­
sary, then place the cooking pan and turkey in the
center of your grill. Turn one outside burner to low,
the other to medium, and close lid. Cook indirectly
for 3 1/2 to 4 hours or until cooked. Halfway through
cooking time you may alternate burner temperatures
so that the turkey browns evenly. Once cooked,
remove dressing from cooked turkey, slice and serve.
You may never want to call out for pizza again!
Follow this pizza dough recipe, or purchase ready­
made pizza dough found in your grocers refrigerated
section—next to the biscuits. Slice and serve directly
from the grill. Serves 6 - 8
Ingredients
1 1/2 teaspoons dried yeast
1 cup lukewarm water
1/2 teaspoon sugar
3 tablespoons olive oil
3 cups all purpose flour
114 cup tomato paste or Italian tomato sauce
6 ounces sliced pepperoni
1 red pepper, roasted and sliced
3/4 cup pitted black olives
8 ounces grated mozzarella cheese
It's easy to customize this recipe with toppings to suit
your family's taste. For spicier crust, lightly rub the
dough with olive oil then spice with pepper and garlic
salt before spreading your tomato sauce.
Preparing the Pizza Dough
Combine yeast, water and sugar together and let
stand in a warm place until mixture starts to foam.
Add this yeast mixture to flour and oil and combine to
form your pizza dough. Knead on a lightly floured
surface until smooth and elastic. Cover and stand in a
warm place until doubled in size. Knock back dough
and roll out to a rectangle the size of your cooking
pan or baking dish. Place dough into a lightly oiled
pan.
If you purchased a ready-made pizza dough,
simply open can and roll dough into a lightly oiled
cooking pan.
Preparing the Pizza
Spread tomato paste or Italian tomato sauce on top of
your pizza dough. Top with pepperoni, red peppers,
olives, and lastly, mozzarella cheese. Or if you prefer,
you may place cheese first with toppings on last.
Place cooking pan in center of grill and cook indi­
rectly, with one outside burner on high and the other
on low, for approximately 20 minutes or until bottom of
crust is light brown. Lastly, raise the lid and finish
cooking pizza by turning burner under the cooking
pan on high for about 2 minutes. This will insure the
center of pizza gets brown. Then turn off heat, slice
and serve directly from pan.
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