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The Best Mashed Potatoes With Gravy & Stuffing
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The Best Mashed Potatoes With Gravy & Stuffing

The Best Mashed Potatoes With Gravy & Stuffing

Everything you need for the Thanksgiving Big Three. Nothing complicated, just follow along and you're be rewarded with tgiving deliciousness!

Ingredients

Mashed Potatoes

  • 1 head garlic
  • Olive oil
  • 3 pounds Yukon gold potatoes
  • 1/3 cup butter
  • 1 cup heavy cream
  • Kosher salt & pepper to taste

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Cornbread Sausage Stuffing

  • 1 pound hot Italian sausage (and it's not hot but has better flavor, so deal with it)
  • Olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup butter (2 sticks)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 2 teaspoons dried sage
  • 1 3/4 cups chicken broth
  • One bag (12 ounces) seasoned cornbread stuffing, like Mrs Cubbison's

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Turkey Gravy

  • One turkey neck
  • One turkey back bone
  • Neutral oil
  • 3 stalks celery, rough chopped
  • 1 yellow onion, rough chopped
  • 1 large carrot, rough chopped
  • 32 ounces chicken stock
  • 1/3 cup vermouth or white wine
  • 2 stalks fresh sage, 2 stalks fresh thyme and 1 stalk fresh rosemary
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon soy
  • Kosher salt & pepper

Directions

Mashed Potatoes

  1. Heat oven to 425
  2. Cut 1/2 inch off the top of the head of garlic to expose the cloves, drizzle with a little oil and wrap in foil. Put in the oven about 35 minutes or until the cloves are light brown, soft, squishy and amazing
  3. Peel potatoes, cut into similar sized pieces and put into a large pot of water
  4. Bring to a boil and cook until tender enough to poke a fork into, drain water completely then put potatoes back into the pot on medium heat just to dry them a bit while shaking the pot gently- remove
  5. Melt butter with cream in a small pot, keep warm
  6. Use a ricer to squeeze potatoes back into the pot, or mash them directly into the pot - and either use the ricer for the garlic, or mash by hand with the potatoes
  7. Start adding the butter/cream amazing as you go to get the potatoes as smooth as you want them
  8. Season to taste with salt & pepper

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Cornbread Sausage Stuffing

  1. Cook sausage in a large pan, breaking up as you go until fully cooked, then remove
  2. Add about a tablespoon of oil, then the celery & onion - cook until beginning to soften, 3-4 minutes
  3. Put in butter, allow to melt then add broth and bring to a boil
  4. Now you can add the stuffing and reserved sausage, mix really well to combine everything, cover with a lid and kill the heat
  5. Wait 5 minutes and ur good to go

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Turkey Gravy

If you're not using the neck & backbone, skip to step 2

  1. Cut the neck & back bone into 2-3 inch pieces and put into a large pot with a tablespoon of oil over medium high, brown on all sides then remove
  2. Add another squeeze of oil, then put in the celery, onion and carrot - cook until just beginning to get some color, then add the stock, vermouth, herbs and reserved turkey parts if using
  3. Bring to a boil, turn down to a simmer and cover - cook until reduced by about a 1/3, approx 20 minutes - then strain out the liquid (you can ditch the rest)
  4. Melt butter in a large pan, sprinkle with flour and mix well until it's a smooth paste - if you have any pan drippings from your turkey, add them now - if not you can start adding the reserved broth a little at a time until it's a thick or thin as you like
  5. Stir in the garlic and soy, mix well and season to taste with slat & pepper
  6. Done

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