Baked Gruyère Mashed Potatoes
Serves 10
5 pounds russet or Yukon gold potatoes
2 sticks plus 1⁄4 stick unsalted butter
1 cup warm half-and-half
1⁄2 cup shredded Gruyère cheese
4 ounces cream cheese, softened
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Peel potatoes, leaving about 50 percent of skin on. Cut into 2- to 3-inch chunks. Cook in
boiling, lightly salted water until fork tender, 20 to 25 minutes. Drain and let air dry for 3
to 5 minutes.
While potatoes are warm, hand mash to desired consistency and transfer to a mixing bowl. Using a mixer or a handheld beater, mix at medium speed for about 2 minutes to fluff potatoes. Add 2 sticks butter, warm half-and-half, cream cheese, salt, and pepper and continue to mix for another minute to combine.
Fold in Gruyère cheese and add additional salt and pepper to taste.
Spread the potatoes into a generously buttered 4-quart baking dish. Top with remaining
butter cut into pats and bake for 25 minutes, until butter is melted and potatoes are warmed through.
John’s Turkey Gravy
1 Cup salted butter
1 ¾ Cup all purpose flour
1 ½ gallons turkey stock
1 T black pepper
1 ½ Tbsp chopped fresh rosemary
1 ½ tsp salt
Melt butter in a skillet over medium high heat.
Make a roux by whisking in flour and continue to cook until an almond color, about 5-7 minutes whisking frequently. Remove from heat.
In a large saucepot bring turkey stock to a boil.
In ¼ cup increments begin to whisk in roux, allowing the stock to come back to a complete boil before each addition.
When sauce has thickened whisk in pepper, rosemary, and salt.
John’s Sausage Dressing
Serves 10-12
16-ounce package Jimmy Dean Sage Sausage
8 tablespoons butter
1 cup chopped white onion
1 cup chopped celery
2 tablespoons chopped garlic
1 tablespoon dried sage
1/2 teaspoon celery salt
2 (14-ounce) cans chicken broth
14-ounce bag cornbread stuffing mix
Coarsely ground black pepper, to taste
Preheat oven to 350°F.
Thoroughly cook sausage in a large saucepan. Discard grease and wipe pan clean.
Melt butter in same saucepan and add onion, celery, garlic, sage, and celery salt. Sauté until vegetables are translucent, about 6 to 8 minutes.
Add chicken broth, cooked sausage, and stuffing mix. Blend all ingredients until stuffing is thoroughly moistened. Taste and season with pepper if needed.
Lightly grease 9 X 13 baking pan. Place stuffing in pan and bake in oven for 50-60 minutes. Cover with foil and keep warm until ready to serve.
Sweet Potato Casserole
Serves 8
6 cups mashed sweet potatoes, about 2 pounds fresh
1 cup brown sugar
1/4 cup melted butter
14-ounce can sweetened condensed milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup coarsely chopped pecans
Preheat oven to 350˚F.
Combine all ingredients except pecans in a 13 X 9-inch casserole. Sprinkle with pecans.
Bake 35 minutes or until it slightly puffs.
