PERFECT PINCH GARLIC AND HERB RECIPES

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