Kenmore ELITE 141.17691 - Manual (Page 31)

TRADITIONAL HOLIDAYTURKEY PIZZAONTHE GRILL
1 magi ne everyone's surprise when you serve your next
holiday turkey—complete with dressing—delicious
and tender straight from the grill! Serves 8-10
IngtodientsforTurkey
8 - 1 0 pound whole turkey
4
ounces butter, softened
2 tablespoons chopped thyme
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Ingredients forOressing
2 ounces butter
2 onions, finely chopped
8 ounces bacon, chopped
2 tablespoons port vsrine
1/4 cup red wine
2 chicken stock cubes
4 ounces chopped cashevre, hazelnuts or
pecans
1/2 cu p chop ped cel ery
1/2 cu p chop ped carrot
1 - 1 1 / 2 cups fresh white breadcrumbs
1
egg, lightly beaten
- salt and pepper to taste
Proparing 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 vsrine and stock cubes
and bring to a boil. Cook 2 minutes. Wear protective
gloves and remove pan to al low i ngredients to cool.
Add remaining ingredients and mix.
Preparing the Turkey
Although not required, you may want to preheat your
grill 3 minutes.
Wa:^ inside of turtcey and dry with paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thyme, lemon juice and rind
together in a bo\M. Uang turkey baster. insert butter
mixture underskin covering the turkey breast.
Tru^ 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 cooldng 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
dreeing from cooked turkey, áice 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 yourgrocers 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 cupsall purposefiour
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 yourtomato sauce.
Preparing the Pizza Dough
Combine yeast, water and sugar together and let
stand in a vsraim 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
vsrarm 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 ^uce on top of
your pizza dough. Top with pepperoni, red peppera,
olives, and lastly, mozzarellachee^. Orif you prefer,
you may place cheese first vidth toppings on last.
Place a cooking pan in center of grill and cook
indirKstly, with one outside burner on HIGH and the
otheron LOW, forapproximately 20 minutes or until
bottom of crust is light brown. Lastly, raise the lid and
finish cooking pizza by turning burner underthe
cooking pan on high for about 2 minutes. ThiswII
i nsure the center of pizza gete brown. Then turn off
heat, slice and ^rve directly from pan.
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