Smashed Potatoes

This was a great recipe for potatoes when there will be not gravy.  They are so easy and taste great! No potatoes to peel! This would be enough for 6-8 servings.  I doubled it for 8 adults and 4 kids and there for some leftovers, but not too much.

2# red potatoes (try for a uniform size so they cook evenly)

Salt for water

1-2 bay leaves

4 Tablespoons unsalted butter melted

4 oz. cream cheese at room temp.

3 Tablespoons chopped chives

1 teaspoon salt

1/2 teaspoon powdered garlic

1/4 teaspoon ground pepper

 SAVED WATER FROM COOKING POTATOES  (I capitalized this because I always forget to save it!)

Boil the potatoes and return them to the pot to dry out a bit.  Them push on the potatoes to break the top of each.  Don't mash them!  Them add the butter/cheese mixture and mix with the potatoes.  Add potato water to right consistency.  You want it a little thinner then the finished desired consistency because it will thicken as it sits. You will get some mashed creamy affect, but there will still be larger pieces of potatoes too.  Don't over mix!  I mixed the cream cheese, butter, chives, and spices the day before and kept it in the fridge.  Them I heated it in the microwave to add it warm to the potatoes.  This made it so easy on the day of a big meal!

Sweet Potatoes

1/2 C. Sugar
1/2 C. brown sugar
1 t. cinnamon
1 t. nutmeg
1/2 C. butter
6-7 sweet potatoes (peeled and sliced-thick slices)
1 T. vanilla
Brady or rum extract or orange zest whatever....

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.

Melt butter in a large skillet over medium heat: add sweet potatoes, and stir to coat. Sprinkle sugar mixture over the sweet potatoes, and stir. Add extract and or zest if you want. Cover skillet and reduce heat to low. Cook, stirring occasionally, for 1 hour. or until the sauce is dark and the potatoes are candied. They should be tender, but a little hard around the edges.

Sir in vanilla.

Pour into 9x13 pan and cover with marshmallows and put in oven at 350 degrees until lightly brown. Or if you watch really closely you can put it under the broiler. It will burn really fast!

Gravy

Neck, liver, gizzard, heart from turkey
1 peeled carrot
1 peeled onion
1 stalk celery
1 qt water or chicken broth
2 t. salt

Boil and then simmer for 2 hours or until neck comes apart easily. Cool and discard vegetables. Chop up the meat getting most of the meat off the neck bones and cutting away all gristle from the gizzard. This can be done a day ahead. You can also add flour and more broth and make a thick gravy ahead. You want about 1/2 C. flour for 2 cups of liquid. When the turkey is done you add the drippings from the pan less some of the fat. If the turkey was brined omit all salt until the drippings are added. I also add pepper(1 t. or more) and garlic powder to taste.

Turkey Stuffing

1 cube butter
1 pkg Jimmy Dean Maple sausage
1 Large onion diced (about 2 C.)
2 Cups diced celery
1 Pkg. Dried Bread stuffing
1-2 T. poultry seasoning
3 Eggs
2 C. diced apple 1/2 C. parsley
1/2-1 C. chicken broth
1 T. salt
Sometimes 1 C. diced mushrooms

Brown Sausage. Add butter and saute celery and onions (mushrooms if being used). Add to bread cubes. Add eggs and apples and parsley and seasonings.