Kenmore 141.173373 - Manual (Page 41)

TRADITIO NAL HO LIDAY TURKEY PIZZA O N THE G RILL
Imagine everyone's surprise when you serve your
next holiday turkey omplete with dressing elicious
and tender straight from the grili! Serves 8 * 1 0
Ingredients for Turkey
8-10 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 cu p chop ped celery
1/2 cup diced 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. Wear
insulated cooking mitts to remove the pan then allow
ingredients to cool. Add remaining ingredients and
mix.
Preparing the Turkey
Although not required, you may want to preheat your
grills minutes.
Wa^ inade of turkey and pat dry with paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thyme, lemon juice and rind
together in a bowl. Uang turkey baster, insert butter
mixture under skin covering the turiiey 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 31 /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 turiiey. Slice and
serve turkey.
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 ext to the biscuits. Slice and serve directly
from the grill. Serves 6-8
Ingredients
11/2 teaspoons dried yeast
1 cup lukewarm water
1/2 teaspoon sugar
3 tablespoons olive oil
3 cups all purpose flour
1/4 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
foim 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 di^. 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 a cooking pan in center of grill and cook
indirectly, with one outside burner on HIGH and the
other on LOW, for approximately 20 minutes or until
bottom of cmst 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 wll
insure the center of pizza gets brown. Then turn off
heat, slice and serve directly from pan.
A-12