Servings:
Prep Time:
Cook Time:
3 1/4 oz sugar
1 1/4 oz cake flour
4 1/2 oz crushed Mrs. Cubbison's Traditional Seasoned Stuffing
6 oz egg whole
4 oz egg white
1/2 oz sugar, granulated
1 1/2 oz unsalted butter
6 oz spicy Italian sausage
6 oz chanterelle mushrooms
1/2 cup celery
1/2 cup onion
1 tsp garlic
4 oz butter
1/2 c Asian pear
6 oz manufacturing cream
8 oz heavy turkey stock
6 oz cranberry relish
6 oz apple relish
5 oz dried cherries
2 oz dried cranberries
3 oz calvados brandy
1/2 c powdered gelatin
Soak the cherries in the brandy.
Saute the Italian sausage, mushrooms, celery, onion and garlic together in the butter and heavy stock. Cool. Once it is cool – run in the food processor so the pieces are small bits.
Toast 3 c of Mrs. Cubbison's stuffing until it is really crispy and crunchy.
Make the sponge cake. When the cake is panned, sprinkle the bits of ingredients from the food processor on top of the cake mix, then bake.
While the cake is baking, make a cranapple cherry relish. Whip the heavy cream. Take the cranapple cherry relish and divide it into 3 equal parts. Put two parts of cranapple cherry relish through a fine sieve. Take the whipping cream and add 1 part of the cranapple cherry relish.
Bloom the gelatin and add one part cranapple cherry relish.
When the cake is cooled cut into 3 equal parts.
Put one layer down. Top the first layer with 1 part of the cranapple cherry relish that has not been diluted. On top of this layer sprinkle with brunoise Asian pear.
Add one more layer of “cake".
Top this layer with the cranapple cherry relish that has the whipped cream
Add another layer of the “cake".
Top the layer with the cranapple cherry relish that has the gelatin. This is the top layer and it is a “glaze" to the cake.
On top of this “cake", around the top ring, make a small mound with the toasted stuffing crumbs so it sort of resembles a crown.
Add more glaze.