GRAVY FOR MASHED POTATOES RECIPES

Steps:

• For the light chicken stock, combine the backs, wings, feet, onions, celery, carrots, thyme, peppercorns and garlic in a large stockpot and add 6 quarts water
• Bring to a boil over high heat, then reduce the heat to medium-low
• Season with salt and simmer, skimming periodically, for 3 hours
• Strain the stock into another clean large pot or bowl and let cool to room temperature
• Set aside 3 cups for the Salisbury steak, then divide the rest into quart containers and refrigerate for up to 3 days or freeze for up to 6 months
• For the mashed potatoes, put the potatoes in a large pot, add cold water to cover by 2 inches and season with 2 tablespoons salt
• Bring to a boil over high heat and cook until fork-tender, about 25 minutes
• Drain well and return to the pot over high heat for 1 minute to dry out the potatoes a bit
• Pass them through a food mill or potato ricer into a large bowl
• Heat the cream, milk and butter in a large saucepan over medium heat until the butter melts and the liquid is warm, about 5 minutes
• Add the mixture to the potatoes and mix until combined
• Add more cream and milk, as needed, if the mashed potatoes seem too dry
• Season with salt and pepper and keep warm while you prepare the Salisbury steak
• For the Salisbury steak, line a plate with paper towels
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat
• Add the bacon and cook until golden brown and crispy and the fat has rendered, about 8 minutes
• Leaving behind the fat, use a slotted spoon to remove the bacon to the paper towels to drain
• Heat the rendered bacon fat over high heat until shimmering
• Add the onion and cook until soft, about 4 minutes
• Add the garlic and cook for 1 minute longer
• Transfer the mixture, along with the fat, to a large bowl and let cool slightly
• Line a sheet pan with parchment paper
• Add the egg and chipotle to the cooled onion-garlic mixture and mix until combined
• Add the meat and the panko, season with salt and pepper and gently mix to combine
• Divide the meat mixture into 4 equal portions and form each portion into an oval patty about 1 inch thick
• Place the patties on the prepared sheet pan, cover and refrigerate for at least 30 minutes and up to 12 hours
• While the meat is chilling, heat 1 tablespoon of the oil and the butter in a large high-sided sauté pan over high heat until shimmering
• Add the mushrooms and cook until golden brown and their liquid has evaporated, about 8 minutes
• Sprinkle the flour over the mushrooms and cook, stirring constantly, until the flour turns a light golden brown, about 2 minutes
• Stir in the wine and cook until reduced by half, about 5 minutes
• Stir in the stock, thyme and bacon and bring to a boil
• Reduce the heat to medium and cook until the mushroom gravy begins to thicken and the flour taste cooks out, about 8 minutes
• When ready to cook the Salisbury steaks, heat the remaining 2 tablespoons oil in a large cast-iron skillet over high heat until shimmering
• Add the patties and cook until golden brown on both sides, about 4 minutes per side
• Carefully transfer the patties to the gravy and cook, spooning the gravy over them occasionally, until the meat is cooked through and tender, about 30 minutes
• Serve the Salisbury steaks with mashed potatoes and spoon the gravy over both

Steps:

• For the mashed potatoes, preheat oven to 425°F with rack at center
•    Place garlic on foil, spray with a little oil and season with salt
•  Fold up foil into a pouch and roast 45 to 60 minutes until soft and golden
•  Cool and paste
• Peel and cube potatoes and cover with cold water, then bring to a boil
• Salt the water and cook until tender, about 15 minutes
•     Heat half-and-half with butter in small pot
• Drain potatoes and pass through a food mill back into warm pot
•  Add garlic, half-and-half and butter, season with salt, white pepper and nutmeg to taste
•    Heat ½ inch of water in wide shallow pot to a low simmer, add the pot of potatoes and keep covered in water bath until ready to serve
• For the meatballs, preheat oven to 425°F with rack at center
• Melt butter in skillet over medium heat and add celery, onion, salt and pepper and soften a few minutes, then add garlic and stir a minute more
• Listicle: Rachael Ray Porcelain Enamel 12-Inch Nonstick Skillet  Place stuffing in bowl
•  Heat stock, pour over stuffing and let soak to soften
• Add celery, onion and garlic and let cool
•    Cover raisins with ½ cup boiling water and let soak and plump
• Place turkey in large bowl and season with salt and pepper, fennel seeds, poultry seasoning and fresh herbs
•  Add cooled stuffing and egg, then mix to combine
•     Line a baking sheet with foil and parchment
• Score meat into sections to help portion meatballs or use a scoop
•  Roll 2-inch meatballs for party size and larger 3- to 4-inch meatballs to serve as an entree
•  Roast 2-inch meatballs for 12 to 15 minutes, larger meatballs for 22 to 25 minutes or until cooked through and golden
• For the gravy, melt butter in wide saucepan over medium heat, add garlic and herbs and swirl a minute or 2, then add flour and combine
• Whisk in lemon juice and stock and season with salt and pepper, then thicken a few minutes at low boil and adjust seasoning
• For the apple sauce, place ingredients in small pot and cook at medium to medium-high until thickened and a chunky sauce forms
•    For the cranberry sauce, place ingredients in small pot, bring to a boil, then reduce heat a bit and cook to crack cranberries and form thickened sauce