Mashed Potatoes

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

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.

Jennie-O Turkey Store® whole turkeys include a gravy packet. It is easy to prepare.

Jennie-O Turkey Store® gravy packet instructions:

1. Add 2 cups water to ½ cup of pan drippings. Mix well.
2. Add gravy packet contents.
3. Bring to a boil, stirring constantly. Boil 1 minute. Makes about 2 ½ cups gravy.

Holiday Sausage Stuffing

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. Check www.hormelfoodsrecipes.com for additional recipe ideas.