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Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs

Got an extra bag of stuffing lying around after Thanksgiving? This recipe is incredibly delicious, and you can make it ahead to serve all week!


  • 4 tablespoons butter
  • 2 McIntosh apples, cored and chopped
  • 3-4 small ribs celery, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cup stuffing cubes, such as Pepperidge Farm brand, or stale cubed white bread
  • 4 cups chicken or turkey stock (divided)
  • 1 tablespoon poultry seasoning
  • 2 pounds ground turkey
  • 1/2 cup flat leaf parsley, chopped (divided)
  • 1 large egg
  • 1/4 cup vegetable oil, plus more for drizzling
  • 1/4 cup all-purpose flour
  • 2 pounds starchy potatoes, peeled
  • 1 cup whole milk
  • 1 package herbed soft cheese, such as Boursin brand (5 ounces)
  • 1/4 cup mixed fresh herbs, such as chives, dill and thyme, chopped


Pre-heat the oven to 350°F.

Melt the butter in a medium size skillet over medium heat. Sauté the apples, celery and onion, seasoned with the bay leaf, salt and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups stock; season with poultry seasoning. Cool completely, then combine in a bowl with the ground turkey, salt, pepper, half the parsley and egg. Form four oval-shaped loaves a couple of inches thick. Arrange the loaves on a rack over a baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.

Reheat the meatloaves in a medium-hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook’s Note: To keep the loaves from drying out, add a splash of stock – this will keep the loaves super moist.

In a saucepan, whisk the oil and 1/4 cup flour over medium heat for 10-15 minutes, until the color of peanut butter. Add lots of coarse pepper to the roux, then whisk in a couple cups of stock and thicken; season with salt, to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.

While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with the milk, herbed cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.

Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit.

Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.

Rachael Ray