November welcomes the start of the holiday season. Gathering friends for an early holiday comfort meal builds connection and shared memories.
This week, I organized a potluck Friendsgiving. Coordinating with friends on the menu and sharing in the cleanup allows for more time to sit and sip a seasonal cocktail together followed by an easy comfort meal. No fuss or fanfare, just time well spent with friends.
Instead of the stress of cooking an expensive whole roast turkey, consider this easy and inexpensive turkey meatloaf. Meatloaf is the quintessential nostalgic comfort meal.
Many recipes call for a combination of high fat beef and pork topped with a sweet ketchup glaze. As a lighter, and tasty alternative, try this turkey meatloaf. It is seasoned with fall flavors like garlic and sage. Instead of a sweet tomato topping, an easy mushroom sauce adds a savory, earthy flavor to each slice of turkey meatloaf giving this everyday dish all the flavors of a Thanksgiving meal.
When I think of meatloaf, my next thought is mashed potatoes — two great tastes that taste great together. I like to use Yukon Gold potatoes because their thin skins do not need to be peeled, you can save time and just boil the potatoes and mash them with sour cream and herbs. Leaving the skin on potatoes not only saves time, but it increases the nutritional profile, adding fiber, vitamins and minerals.
Try putting a little butter on the top of warm mashed potatoes to create the ultimate union of nourishment and comfort.
Despite the simplicity of this classic American family weeknight meal, this dish can be elegant when served with roasted root vegetables and topped with a mushroom sauce. Roasting carrots and parsnips together combines sweet, earthy, peppery tastes and adds a bit of crunch that complements the soft potatoes. The mushroom sauce that combines garlic and thyme with butter brings a savory finish to the meal.
If you use a meatloaf pan with a perforated inner tray that separates the meat from the collected fats, you can add the meatloaf pan drippings to the mushroom sauce to boost its flavor.
This turkey meatloaf, mashed potatoes, and roasted root vegetables deliver all the comfort of a holiday spread without the hours of effort or cost. Meals like this are a taste bridge to memories, old and new.
Simple, thoughtful meals with good friends create moments that mark time. So skip the stress, set an extra place for a friend or neighbor you would like to know better, and raise a glass to sharing a home-cooked meal with friends.
Turkey Meatloaf
Turkey Meatloaf
Serves 6-8. Recipe is adapted from Mark Bittman’s book, “How to Cook Everything – The Basics.”
Cooking tools: A meatloaf pan or a rimmed baking sheet lined with parchment paper
Also helpful: An instant-read meat thermometer
¼ cup panko breadcrumbs
¼ cup milk
2 pounds dark meat ground turkey
1 egg (lightly beaten)
1 tablespoon Worcestershire sauce
½ onion, finely chopped
1-2 garlic cloves finely chopped
1 teaspoon finely chopped fresh sage leaves (or dried ground sage)
1 teaspoon ground thyme leaves
¼ cup chopped fresh parsley
2 teaspoons of salt and ground black pepper
1. Preheat the oven to 350 F.
2. In a large bowl, add the breadcrumbs and milk to soak until the milk is absorbed to make a panade, or a breadcrumb paste, that will help bind the meatloaf together and add moisture to the turkey meat.
3. Once the breadcrumbs and milk are absorbed and ready, add the ground turkey meat, egg, Worcestershire sauce, chopped onion, garlic, sage, thyme, parsley and salt and pepper. Use a rubber spatula, or your hands, to gently fold all the ingredients together. Note: Be careful not to overwork the meat, because too much mixing will make the meat tough.
4. To form the meatloaf: Gather the mixed meat and gently pat the sides of the meat mixture to form a loaf, then transfer the meatloaf into the loaf pan or prepared rimmed baking sheet. Bake for 50-60 minutes. Using a meat thermometer, once the meatloaf’s internal temperature is 160 F, remove from the oven and let it sit for 5-10 minutes before slicing.
5. Note: If you are making the mushroom gravy sauce, you can use the turkey drippings to make an extra savory sauce.
Easy Mushroom Sauce
Easy Mushroom Sauce
Serves 6-8.
2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds mushrooms (a mix of cremini and portobello), stemmed and sliced
2 garlic cloves, finely chopped
1 tablespoon Worcestershire
¼ cup chicken or turkey stock
1 tablespoon fresh chopped parsley (for garnish)
1. In a saucepan, over medium heat, add the olive oil and butter, heat until butter melts, then add the mushrooms.
2. Stir the mushrooms into the fat, and then add in the garlic, and stir until the mushrooms release their liquid.
3. Add the Worcestershire sauce and stir. Add the dried thyme. When the pan begins to get dry, add in the chicken stock or turkey stock. (Note: if you made the turkey meatloaf recipe above, you can add some of the turkey fat drippings to the mushroom sauce instead of the chicken stock).
4. Turn off the sauce and add fresh chopped parsley before serving.
Mashed Potatoes with Sour Cream and Herbs
Mashed Potatoes with Sour Cream and Herbs
Serves 6-8. Recipe is by Liz Faul.
Note: No need to peel potatoes; cook them with their skins on to add flavor and nutrients.
4 pounds Yukon Gold potatoes (6 large potatoes)
5 tablespoons butter, divided (reserve a tablespoon of butter)
½ cup heavy cream
1 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1. Place the potatoes in a large pot of water and bring to a boil. Let them boil for about 15-20 minutes, checking to see if they are done by using a fork or knife to assess for tenderness. Once the potatoes are fork tender, drain the potatoes into a colander and return the potatoes to the pot.
2. Let the potatoes cool for a minute or two, then add the butter, heavy cream and sour cream. With a potato masher, mash the boiled potatoes, butter, cream and sour cream together. Mix in the freshly chopped herbs and salt and pepper.
3. Assess the lumpiness of the potatoes, if you are not a fan of lumps, mash the mixture a bit more. Only mash until the large chunks are softened, do not overmash, because the potatoes can become sticky when overworked. Use a handheld masher rather than an electric hand mixer because once you over mix you can’t go back.
4. Transfer the mashed potatoes to a serving bowl, and top with more butter and fresh herbs.
Roasted Carrots and Parsnips with Rosemary
Roasted Carrots and Parsnips with Rosemary
Serves 6-8. Recipe is by Liz Faul.
1 pound carrots, halved crosswise and lengthwise (or thick julienned slices)
1 pound parsnips, halved crosswise and lengthwise (or thick julienned slices)
1 tablespoon of olive oil (to coat the cut vegetables)
1 teaspoon salt and pepper
1 tablespoon chopped fresh rosemary (or substitute fresh thyme)
1. Preheat the oven to 400 F.
2. Prepare a rimmed baking sheet with parchment paper, and add the sliced carrots and parsnips. Note: To ensure the vegetables cook evenly, they should be approximately the same size and shape and lay flat on the baking sheet.
3. Add the olive oil, salt and pepper. Bake for 25-30 minutes, or until the vegetables have golden brown edges.
4. Once done, remove the carrots and parsnips from the oven and garnish them with fresh rosemary or thyme. Taste and add additional salt and pepper if desired.
Seasonal Apple Cider Cocktail
Seasonal Apple Cider Cocktail
My husband, Tim Faul, mixed this cocktail. He made a pitcher without the bourbon and added an ounce of bourbon to the glasses of those who wanted a spiked version of this drink.
3 cups apple cider
3 cups ginger beer
4 tablespoons lemon juice
1 apple sliced
Garnish:
1 ounce bourbon (for alcoholic version)
A sliced apple wedge
Cinnamon sticks
1. In a pitcher, combine the bourbon, apple cider, ginger beer, lemon juice and sliced apple.
2. Serve this seasonal cocktail in a glass, over ice. Optional garnish: add a splash of soda water, a slice of apple and cinnamon sticks.
