Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs

TOTAL TIME: 2 hr 30 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 1 hr 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 tablespoons butter
  • 2 McIntosh apples, cored and chopped
  • 3 to 4 small ribs celery, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
  • 1 tablespoon poultry seasoning
  • 4 cups chicken or turkey stock in a box
  • 2 pounds ground turkey
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Directions

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 and mash 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.

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Newest Ratings and Reviews

Read all 7 reviews

  • on September 08, 2013

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    This is one of my favorite meals to make. Very flavorful and the meal even tasted better after sitting in the fridge for a few days to have the flavors bridge together. This is definitely a keeper and will make it when I have family/friends come over. Great job Rach on this recipe!

    people found this review Helpful.
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  • on August 29, 2012

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    I'm real late writing this, but we had a potluck at work around the holidays and I used this recipe but made meatballs. My co-workers went crazy over it. They're already asking if I'm making it again this year!

    people found this review Helpful.
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  • on November 08, 2011

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    I made this gluten free - (aka Jo-Friendly using my gluten free bread that I cubed up and GF chicken broth. it was a treat since I haven't had "dressing" in so many years! easy and tasty.

    people found this review Helpful.
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