Preheat the oven to 350 degrees F.
Heat the butter to melt
in a medium skillet over medium heat. Saute the apples, celery, and onions
seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing
cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg
. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast
until brown and firm, 45 minutes, depending on thickness.
Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish
and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.
In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux
, then whisk
in a couple of cups of stock
and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.
While the meatloaves bake, boil the potatoes in enough water to cover. Drain
, then return the potatoes to the hot pot
with milk, herb cheese, mixed herbs
, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.
Reheat the potatoes in a saucepan
over medium-low heat, adding a little more milk
as the potatoes
warm to loosen them up a bit.
Serve the meatloaves, whole or sliced, with mashed potatoes and gravy