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.