Turkey Side Dish Recipes

Mashed Potatoes

12 (about 4 pounds) medium boiling potatoes
1-1/2 cups milk
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon pepper

1. Peel potatoes. Cut into large pieces.
2. In large saucepan, cover potatoes with water and add 1 tsp. salt. Heat to boiling. Reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
3. Shortly before potatoes are done, in a small saucepan, bring milk just to a simmer. Remove from heat.
4. Place potatoes in a large bowl. With potato masher, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition. The amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used.
5. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffily. Serves 8 to 10.

Turkey Gravy

¼ cup turkey drippings (fat and juices from roasted turkey)
¼ cup flour
2 cups turkey broth
½ teaspoon salt
½ teaspoon black pepper

1. Pour dripping from roasting pan into bowl, leaving brown particles in roasting pan. Return ¼ cup dripping to roasting pan. Stir in flour.
2. Straddle roasting pan across 2 burners. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and black pepper. Makes 2 cups gravy.

Holiday Sausage Stuffing

2 (12-ounce) packages HORMEL
® LITTLE SIZZLERS® pork sausage links
4 cups toasted bread cubes
4 cups crumbled cornbread
1 Granny Smith apple, chopped
1 onion, chopped
1 teaspoon dried sage or poultry seasoning
1 cup chicken broth

1. In large skillet, cook sausages 8 minutes or until no longer pink. Drain. Crumble.
2. In large bowl, combine crumbled sausage with remaining ingredients.
3. Just before roasting, stuff turkey neck and body cavities with stuffing. Makes enough stuffing for 10-pound turkey.

See How to Stuff a Turkey for more details.

How to Safely Handle Turkey

• Thaw frozen turkey in the refrigerator or cold water.
• Keep thawed or fresh turkey in the refrigerator.
• Place packaged turkey on a tray to prevent raw juices from dripping on other foods.
• Thawed turkey may be kept in the refrigerator up to 2 – 3 days before cooking.
• Roast fresh turkey as soon as possible, but no later than the date on the package.
• Place raw poultry on non-porous surfaces. Cutting boards should be washed thoroughly in hot, soapy water.
• Use paper towels, not cloth, to wipe off turkey and clean up juices.
• Combine stuffing ingredients and stuff turkey just before roasting.
• Wash hands, work surfaces and utensils touched by raw poultry with hot, soapy water.
• Use a meat thermometer to determine turkey’s doneness.
• Store turkey, stuffing, gravy, and broth in separate containers. Refrigerate within 2 hours.