I came upon this recipe about two years ago from Ina Garten and have loved it ever since. I love that I can make it the day before! This is fail proof  and delicious!!

INGREDIENTS
1 stick of unsalted butter
1 1/2 chopped onions, I use Vidalia
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon ground pepper
warm chicken stock and turkey dripping enough to make two cups
1 Tablespoon cognac
1 Tablespoon white wine
1 Tablespoon heavy cream

DIRECTIONS
In a large sauté pan, cook the butter and onions over medium low heat for 15 minutes or until the onions are lightly browned. Don’t rush this step as browning th onions adds so much flavor. Sprinkle the flour into the pan and whisk, then add salt and pepper and cook for 2-3 minutes. Add the warm chicken stock and cognac let cook 4-5 minutes uncovered until thick. Add wine and heavy cream. I like to use my immersion blender and blend until smooth. I make this the night before I need it and keep it stored in the refrigerator.

when you roast your turkey you can add some of the drippings to the gravy!

Enjoy,

I only make this mashed potato recipe for holidays and when you read the recipe you will know why!  Now with that being said, these are the absolute best mashed potatoes ever! I sometimes add roasted garlic for a little twist. I have had this recipe for almost 20 years (from Martha Stewart) and this is on my table for every holiday!

INGREDIENTS
2 1/2 pounds yellow or white potatoes, washed and peeled
1 stick of unsalted butter, cut into pieces
1 (8 ounces) package cream cheese
1/4 cup heavy cream
Salt
Pepper

DIRECTIONS
Cut potatoes into quarters and place them in a large stockpot with enough water to cover them.  Bring to a boil over high heat. Lower heat to medium high and continue to cook uncovered for about 30 minutes or until soft.  Drain and mash them (I use a potato ricer).  While still hot, add butter, cream cheese, salt,  and pepper to taste. Mix with a wooden spoon until smooth.

Enjoy,

This is the one and only stuffing recipe I make. I came across a similar recipe many years ago and have changed it over the years to make this the last and final version as my family loves it and it would not be a holiday without it!

INGREDIENTS
14 ounces( 12 cups) white bread, cut into 3/4 inch cubes
1 pound JImmy Dean Maple Sausage
1/4 cup butter
6 cups sliced leeks (white and pale green parts only) (2-3 leeks)
1 pound Granny Smith apples, peeled,cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
1 cup dried cherries
3 eggs, beaten
1 1/3 cups low salt chicken broth
2 Tablespoons real maple syrup

DIRECTIONS
Preheat oven to 350 degrees. Divide bread cubes between 2 large baking sheets and bake until slightly dry, about 15 minutes. Cool completely. Sauté sausage in large heavy skillet over medium high heat crumbling as you cook. When it’s almost cooked through at the maple syrup and continue to cook until completely cooked through.
When the sausage is cooked through transfer to a large bowl. Using the same skillet melt the butter over medium high heat. Add leeks, apples, celery and poultry seasoning. Mix and continue to sauté until leeks are softened about 8-10 minutes. Mix in dried cherries. Add this mixture to the sausage, then mix in the bread. Season stuffing with salt and pepper. (This part can all be done up to one day ahead cover and refrigerate)
Mix in eggs into stuffing. To bake stuffing in turkey, fill the main cavity with stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 cup to one cup) Spoon remaining stuffing into buttered baking dish. Cover with foil. Bake stuffing along side turkey OR do what I do and put the stuffing in the oven while the turkey is resting. This takes about 45 minutes Remove the foil the last 15 minutes of baking.

To bake the stuffing all in one pan.
Preheat oven to 350 degrees. butter a baking dish, mix 1 1/3 cups of broth into stuffing. Cover with foil and bake until heated through about 45 minutes taking the foil off the last 15 minutes of baking.

Enjoy!