Kenmore ELITE 141.16681 - Manual (Page 31)

TRADITIONAL HOLIDAYTURKEY PIZZAON THE GRILL
imagine everyone's surprise when you serve your next
holiday turkey—complete with dressing—delicious
and tender straight from the grili! Serves 8 - 1 0
Ingredients for Turkey
8-10 pound whoie turkey
4 ounces butter, softened
2 tablespoons chopped thyme
2 tabiespoonsiemon 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 cashew/s, hazelnuts or
pecans
1/2 cup chopped celery
1/2 cu p chop ped carrot
1-11/2 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 protective
gloves and 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 vwth 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 theturiiey 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 necessary,
then place the cooking pan and turkey in the center of
your grili. 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. О nee 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 i n your grocers refrigerated
section—next 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
Ifs 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 yourtomato sauce.
Preparing the Pi 2za 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 aze 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 vwth toppings on last.
Place a cooking pan in center of grili and cook
indirectly, 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 panon high for about 2 minutes. Thisvwll
insure the center of pizza gets brown. Then turn off
heat, slice and serve directly from pan.
A-11