Ingredients
- 4 pounds ground turkey
- 3 cups cooked brown rice
- 1 cup carrots cut in small pieces
- 1 cup celery cut in small pieces
- 1 cup minced parsley
- 2 beaten eggs
- 3 tablespoons chopped garlic
- 2 tablespoons olive oil
- ¼ teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ⅓ cups whole-wheat flour
- 4 cups cooked, mashed potatoes
- Beet juice, carrot rounds,shredded carrots and shredded red cabbage, optional
-
Nutritional Information
-
Nutritional analysis per serving (10 servings)
537 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 42 grams protein; 171 milligrams cholesterol; 450 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
10 servings
Preparation
- Preheat oven to 350 degrees with rack in the middle. Lightly grease two round 9-by-3-inch cake pans or a very large metal dog-bone mold. (If using a mold, place it on a greased baking sheet.)
- In a large mixing bowl, mix the ground turkey, brown rice, carrots, celery and parsley. In a small bowl, mix the beaten eggs, garlic, olive oil and vanilla extract. Add to the turkey mixture, blending well with your hands. Stir the baking powder with the whole-wheat flour and add to the turkey mix, blending well.
- Pack the mixture into the prepared pans, and bake for about 1 1/2 hours, until completely cooked and crisp on top. Turn out of the pans and let cool on a rack.
- When completely cooked, ice with 3 1/2 cups mashed potatoes, making a layer cake or two separate cakes. To decorate (or to write the birthday dog’s name on the cake), add beet juice to 1/2 cup of the mashed potatoes, and transfer to a pastry bag. For additional decoration, edge the cake with carrot rounds topped with beet-colored mashed-potato rosettes. Or mix shredded carrots and red cabbage, and sprinkle on the top, like confetti. Serve with the appropriate number of candles.
Dining and Cooking