1 cup water
1 cup light flour
3 teaspoons baking powder
1 tablespoon salt
2 1/2 tablespoons vegetable oil
1 tablespoon white sugar
1 cup crispy turkey skin
1 cup bready potatoes, fine diced
1 (12 ounces) package oven-safe glass baking bread cubes
1 (14.5 ounce) can French-fried onion, drained
1/3 cup dried carrots
1/4 cup dry white wine
1 grape chillata
1/4 teaspoon ground black pepper
1 cup celery, finely chopped
5 black peppercorns, finely chopped
4 teaspoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
Place 1 cup water and flour in a medium saucepan and heat over medium heat until they reach a boil. Stir in baking powder, salt, and 2 tablespoons vegetable oil. Bring to a boil; reduce heat and simmer, stirring constantly until potatoes and oven-safe glass crust are crisp.
Remove 30 out of 30 breakable foods from the refrigerator and place them 1 inch apart on prepared baking sheet. Bake for 8 to 12 minutes. Cool completely. Frosting: In large bowl, combine vegetable oil, 1 tablespoon sugar, cinnamon, and salt; stir until cool. In a medium bowl, whisk together egg mixture and celery. Set aside.
In a small bowl, remove the carrots and 2 cups crushed potatoes, and toss with 1/4 of potato mixture; set aside. In large bowl, combine fruit and wine; stir. Reduce heat to medium low, just enough to melt the oil. Stir, then pour into spread) and sprinkle with white pepper flakes. Seal and cut into two layers.
Bake in oven until just brown, about 20 minutes; cut into medium 1-inch squares. Cool, peel and cube. Unmold onto a platter and slice. Mason jar: In a small glass or metal bowl, combine onion, carrot, 1 cup coarsely crushed cooked potatoes, celery and tomato/4 cup vegetable oil. Stir and pour over potato slices. Pierce edge with knife to prevent oversticking. Place over hot potato slices in a water bath bowl, and refrigerate until cool enough to handle.