Laura Daniels’ Friendsgiving Turkcake [VIDEO]

Almost 15 years ago when at a Friendsgiving, I noticed many of my friends liked a little of everything in one bite. The sweet, the savory, the tangy, the creamy…all combining in one delicious morsel.

For whatever reason, my brain decided it was time for a new Franken-food: a full Thanksgiving meal in cake form.

Who says all cakes have to be sweet?

Enter: The Friendsgiving Turkcake.
(The “recipe” is below…but it’s very loosey, goosey. Anything goes!)

Friendsgiving Turkcake
(Customize with more or less of whatever you like. Don’t like cranberry sauce? Leave it out! Sub in for mashed sweet potato or something else you like!)

Oven at 350

2 lb ground turkey. Add about 1.5 tablespoons poultry seasoning. Mix in 2 eggs, divide mixture into two round greased cake pans.

Bake until internal temp reaches at least 165.

Invert onto cooling rack to cool.


Prepare as directed, let cool. Mix in 2 eggs, divide mixture into two round greased cake pans.

Bake until set, about 15 minutes.

Invert onto cooling rack to cool.


Use fresh or boxed (I used instant potatoes).

I sprinkle in a bit of corn for some texture and sweetness.


This just works better with the canned stuff…feel free to use homemade or chunky style!

When everything is cooled, assemble. Leave the mashed potatoes a little warm for easier spreading.

Decorate however you want: green beans, french fried onions, corn, even a drizzle of gravy!

Cover and let set in fridge 4 hours or overnight.


Cut into slices (like a cake!) and heat in microwave.

Serve with gravy on the side for dipping or drizzling!