Maple fudge was one of the items in the main course basket, along with soft pretzels, chili fries and corn on the cob.  So what should one make with that?  Why not pulled maple turkey over pretzel and fries cake?  Topped with corn and kale salad?

Maple fudge – would you use it for a main course?

Earlier in the day (or the day before), the turkey breast (or thigh) is roasted and set aside.  Closer to the time you want to serve the dish, you start prepping.  First, the pretzel and fries cake.  The pretzels are cut into small pieces and mix it with the fries, forming patties to bake (I try to avoid frying whenever I can).  In order to bind them together, a bit of yogurt and an egg white are added to the mixture in addition to a bit of black pepper and garlic powder.  The patties are formed and set aside on a cookie sheet and placed in the oven at 350 F for about half an hour.  Flip halfway through.

While the patties are cooking, it is time to reheat the turkey and make the corn topping.  Corn kernels are cut and placed in a bowl where lemon juice and a bit of extra virgin olive oil are added along with some shredded kale and set aside.  Now it’s time for the turkey.  If you haven’t already done so, debone the turkey by crumbling the meat.  You can use utensils or your hands (I prefer hands).  The meat is then placed in a bowl while you melt the maple fudge for the sauce.  Once in liquid form, the fudge is mixed with a bit of Dijion mustard and then topped onto the turkey while it is heated.  Mix it so that the sauce is well blended into the turkey and fully heated.  The fries and pretzel patties should be done and ready for plating.  Place the patty on the plate first, followed by some turkey and top it off with the corn.

Image courtesy of: SJ Allen/Shutterstock