Chicken and Stuffing Casserole

Ingredients:

• 6 ounces stuffing mix
• 12 ounces frozen green beans
• 1 (10.5) ounce can cream of mushroom soup
• ½ cup sour cream
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 4 cups rotisserie chicken, shredded
• 4 cups cooked chicken, shredded
• 1 ¼ cup low-sodium chicken broth
• 1 (10.5) ounce can cream of chicken soup
• ½ teaspoon fresh parsley, chopped

Preparation:

1. Preheat your oven to 375º Fahrenheit. Grease a 9 x13-inch baking pan.
2. In a medium bowl, stir together the chicken stock and stuffing. Set it aside to enable the liquid to be completely absorbed by the filling.
3. In a big bowl, whisk together the sour cream, Italian seasoning, onions, black pepper, cream of chicken soup, and cream of mushroom soup.
4. Mix in the shredded chicken and frozen green beans to the soup mixture, stirring gently to incorporate.
5. Line the bottom of the 9 x 13" baking dish with the chicken mixture. Place the chicken mixture on top of the stuffing mixture.
6. Bake for 50 to 60 minutes, or until the top is golden brown and the filling is bubbling.
7. If preferred, garnish with freshly cut parsley before serving.

Roasted Sage Turkey with Vegetable Gravy

Ingredients:

• 1 turkey (approx 16 pounds)
• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1-¼ cups water, divided
• 3 tablespoons canola oil
• 3 fresh sage sprigs
• 4 fresh thyme sprigs
• ½ teaspoon freshly ground pepper
• 1 tablespoon kosher salt
• 1 teaspoon ground sage
• ½ teaspoon garlic powder
• 1 large onion, chopped
• ¾ cup white wine

• ¼ teaspoon minced fresh sage
• ¼ teaspoon freshly ground pepper
• 1 to 1-½ cups reduced-sodium chicken broth or homemade chicken stock
• ¼ cup all-purpose flour

Preparation:

1. The turkey's neck and giblets should be removed. Cover and refrigerate the turkey neck overnight. Put the turkey breast side up in a 15 x 10 x 1-inch baking pan. Use toothpicks to secure the skin to the neck cavity's underside. Combine garlic powder, sage, and salt. Tie drumsticks together and tuck wings beneath the turkey. Dry off the turkey. Apply the salt mixture to the turkey's exterior. Overnight, place the turkey in the refrigerator, loosely covered.
2. Preheat your oven to 475°. Put the neck, carrots, celery, and onion in the bottom of a broiler pan and pour in half a cup of water. Transfer the turkey to the broiler pan rack after placing it on top.
3. Apply oil to the turkey's exterior and season with salt and pepper. Add the sage and thyme sprigs to the turkey cavity after adding the wine and remaining water.
4. With the legs toward the rear of the oven, place the turkey inside. Roast for 40 minutes without cover.
5. Lower the oven temperature to 350°. Tightly wrap the breast in double-thickness foil. Roast for a further 1 to 2 hours, or until a thermometer inserted into the thickest part of the thigh reads 170° to 175° (remember that the thermometer should not touch bone or fat).
6. Take the turkey out of the oven. Before carving, let stand uncovered for 20 minutes. Transfer the liquid from the meat's cavity to a large measuring cup using a turkey baster.
7. Place a cheesecloth-lined strainer or colander over the measuring cup. Remove the veggies from the bottom of the broiler pan using a slotted spoon, setting aside 1-¼ cups. Throw away the neck of the turkey.
8. Cooking liquid should be strained into a measuring cup. Save ¼ cup of fat by skimming the fat. To the simmering liquid, add enough broth to equal two cups.
9. Mix the flour and the set-aside fat in a big saucepan until they are smooth, then slowly whisk in the broth mixture. Over medium-high heat, bring to a boil while stirring continuously.
10. Cook and stir for one to two minutes, or until thickened. Add half of the veggies you set aside. Use an immersion blender to purée the gravy, or use a blender to puree the gravy after it has cooled slightly.
11. Add the remaining veggies, sage, and pepper and cook through. Serve with turkey.

Creamy Mashed Potatoes

Ingredients:

• 5 pounds of Yukon Gold potatoes
• 4 ounces cheddar cheese
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 cups (15 ounces) of light sour cream
• 8 ounces reduced fat cream cheese

Preparation:

1. Peel the potatoes. Cut into cubes and bring to a boil until soft. It will take roughly twenty minutes. After draining, put the potatoes back in the pot or in the electric mixer bowl.
2. Mix the potatoes with butter, cream cheese, cheddar cheese, 1 cup sour cream, salt, and pepper. Use a hand masher or a mixer to blend and mash. The potatoes will be chunkier if you mash them by hand, but they will be smooth and creamy if you use a mixer.
3. If needed, add extra salt and pepper after tasting. Add extra sour cream if you are preparing these the day before. The potatoes dry out while they sit and are reheated, therefore you want to add too much sour cream.
4. Transfer to a casserole dish that has been buttered and bake at 350 to 400 degrees. The temperature can change based on the temperature required for whatever else is in the oven.
5. Bake the potatoes for about 30 minutes if you are putting them in the oven straight away, and for about an hour if you are reheating them, just until they are crispy on the bottom and edges. You can prepare this recipe a day or two in advance and reheat it later. Serve your creamy mashed potatoes with chopped parsley on any festive occasion!