Kenmore 141.16223 - Manual (Page 32)

TRADITIONAL HOLIDAY TURKEY 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 thjme
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. 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 witii paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thi^e, 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 necessary,
then place ttie cooking pan and turkey in ttie center of
your grill. Turn one outside burner to LOW, Ihe ottier
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 tiiat
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 tabiespoons oiive oil
3 cups all purpose flour
1/4 cup tomato paste or Italian tomato sauce
6 ouncess liced pepperon i
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 roii dough into a iightly oiied 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 crust is light brown. Lastiy, 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 directiy from pan.
A-11