Roast Turkey with Pan Gravy, Stuffing, Brown Gravy, Cranberry Sauce and Mashed Potatoes

Ingredients

• 1 lb day-old bread (cut into 1-inch cubes, about 12 cups)
• 0.5 cup unsalted butter
• 2 pcs onion (medium, chopped)
• 4 pcs celery (stalks, chopped)
• 4 cup vegetable broth (or chicken broth)
• 0.5 cup fresh parsley (chopped)
• 2 tsp dried sage
• 1 tsp dried thyme
• 1.5 tsp salt
• 0.75 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the bread and preheat the oven to 375°F (190°C). If your bread is not stale, cut it into 1-inch cubes. Spread the bread cubes in a single layer on a large baking sheet. Bake at 300°F (150°C) for 15-20 minutes, or until lightly toasted and dry. Set aside to cool.

2. 2

   Sauté the vegetables. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 8-10 minutes.

3. 3

   Combine the stuffing ingredients. In a very large bowl, place the toasted bread cubes. Pour the sautéed vegetable and butter mixture over the bread. Add the chopped parsley, dried sage, dried thyme, salt, and pepper. Toss gently to combine everything well.

4. 4

   Moisten and prepare for baking. Gradually pour in 3 cups of the vegetable broth, tossing gently until the bread is evenly moistened but not soggy. If the stuffing seems too dry, add the remaining 1 cup of broth. Transfer the mixture to a greased 9x13 inch (3-quart) baking dish and spread evenly.

5. 5

   Bake the stuffing. Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crisp.

6. 6

   Rest and serve. Remove from the oven and let the stuffing rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with beef drippings)
• 4 tbsp all-purpose flour
• 2 cup low-sodium beef broth (Warm or room temperature is best)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste)
• 0.25 tsp black pepper (Freshly ground is recommended)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the all-purpose flour until a smooth paste forms.
   • Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2. 2

   Incorporate the Broth

   • Remove the saucepan from the heat temporarily to prevent lumps.
   • Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
   • Continue whisking until the paste is completely smooth.
   • Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3. 3

   Simmer and Thicken

   • Bring the gravy to a gentle simmer, then reduce the heat to low.
   • Stir in the onion powder, garlic powder, and Worcestershire sauce.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. 4

   Season and Serve

   • Taste the gravy and season with salt and freshly ground black pepper as needed.
   • If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
   • Serve immediately while hot.

Ingredients

• 12 oz fresh cranberries (Rinsed and picked over to remove any soft or shriveled berries)
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp orange zest (From about one large orange)
• 0.25 cup orange juice (Freshly squeezed is best)
• 0.125 tsp salt (A small pinch to enhance the flavors)

Instructions

1. 1

   Prepare the Sugar Syrup

   • In a medium saucepan, combine the granulated sugar and water.
   • Place over medium-high heat and bring to a boil, stirring occasionally until the sugar has completely dissolved. This should take about 2-3 minutes.
2. 2

   Cook the Cranberries

   • Add the rinsed cranberries, orange zest, and orange juice to the saucepan with the syrup.
   • Stir to combine and bring the mixture back to a gentle boil.
   • Reduce the heat to medium-low and let it simmer, stirring occasionally.
   • Continue to cook for 10-12 minutes. You will hear the cranberries start to pop as their skins burst. Cook until most of the berries have popped.
3. 3

   Cool and Thicken

   • Remove the saucepan from the heat and stir in the pinch of salt.
   • The sauce will appear thin at this point. Allow it to cool completely at room temperature.
   • As it cools, the natural pectin in the cranberries will cause the sauce to thicken to a gel-like consistency.
4. 4

   Serve or Store

   • Once fully cooled, transfer the cranberry sauce to a serving dish or an airtight container.
   • Serve chilled or at room temperature. It can be stored in the refrigerator for up to 10 days.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.