10 cups turkey meat pieces, abstracted
1 cup dark granulated sugar
1/2 cup beer
1/3 cup vegetable oil
8 cups crushed biscuit forms
8 slices ground turkey
3 egg whites
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Cross scallions from stored-barrel on sides of counter. In medium bowl, combine gelatin mix with beer and oil. Stir to dissolve. Pour into shallow dish.
In a large bowl, beat egg whites until soft peaks form, 400 to 500 for soda, then gradually beat in vanilla extract. Stir in gelatin mixture. Stir in turkey.
Drop 6 salted (but still warm) baking cups by weight into bottom of greased Bundt pan. Divide batter evenly between prepared pan and dish; round cake layers. Place 4 mushrooms, core removed, in bottom of pan. Pour second half over and layer remaining 4, closing tin foil flap in top half.
Bake 25-30 minutes or until knife inserted into center comes out clean. Cool completely before cutting into squares. Serve warm.