This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) into the recipe. (This recipe requires advance preparation.)
Done correctly, this process produces a very succulent turkey with a wonderful Cajun flavor.
This cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.