Name: Insanely Easy Friendsgiving Recipes
Prep time: 1 h
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 3 lb. russet potatoes, peeled (about 4 large potatoes); Kosher salt; 1/2 c. extra virgin olive oil, divided, plus more for serving; 1 1/4 tsp. McCormick Black Pepper; 1 c. freshly grated parmesan, plus more for garnish; 1 c. freshly grated pecorino; 1/2 c. sour cream; 2 tbsp. parsley leaves, for serving; 1 small loaf sourdough or country bread (about 1/2 lb); 1 (3-lb) skin-on turkey breast; Kosher Salt; McCormick black pepper; 1 tbsp. olive oil; 4 tsp. butter; 1/2 large onion, diced; 2 stalk celery, thinly sliced; 2 clove garlic, minced; 1 tbsp. freshly chopped sage, minced; 1 tbsp. dried thyme leaves, minced; 1/2 tbsp. freshly chopped rosemary; 2 c. low-sodium chicken broth; 1 tbsp. chopped parsley, for garnish; 3 tbsp. butter; 1 package turkey gravy mix; 2 tbsp. all purpose flour; 1 tsp. McCormick dired thyme; 1 c. water; 1 c. chicken broth; Kosher salt; McCormick Black pepper

For cacio e pepe mashed potatoes

Step 1In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain potatoes into a colander.
Step 2Return empty pot to burner over medium heat. Heat 1/4 cup oil, then add black pepper and toast, stirring frequently, until fragrant, about 1 minute.
Step 3Remove pot from heat and add boiled potatoes. Mash until smooth, then stir in remaining oil and both cheeses until cheeses are melted and mashed potatoes are smooth. Stir in sour cream, then taste and season with more salt and pepper if needed.
Step 4Transfer potatoes to serving dish, drizzle with olive oil, sprinkle with more pepper and parm and garnish with parsley.

for turkey & stuffing skillet

Step 1The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200° for 20 minutes.)
Step 2Preheat oven to 350°. Season turkey on all sides with salt and pepper.
Step 3In a large skillet over medium heat, heat oil. Add turkey breast skin side down in skillet. Sear until skin is golden and crisp, 5 to 7 minutes. Remove from skillet and place skin side up on a plate or cutting board.
Step 4Return skillet to heat and melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
Step 5Remove skillet from heat and stir in bread and chicken broth. Make a well in the center of the skillet and place turkey breast skin side up in the well. Bake until bread is golden and crisp on top and turkey is cooked to an internal temperature of 165°, 1 hour.
Step 6Let turkey breast rest 10 minutes before slicing. Meanwhile, make gravy: in a small sauce pan over medium heat, melt butter. Add McCormick Turkey Gravy mix, flour, and thyme and stir to combine. Cook for one minute, then whisk in water and chicken broth. Season with salt and pepper and bring to a simmer. Cook for 5 minutes, or until thick.
Step 7Place sliced turkey breast over stuffing, then pour gravy over turkey and serve with extra gravy on the side.

For sweet potato & marshmallow whoopie pies

Step 1Preheat oven to 425°. On a baking sheet, prick sweet potatoes all over with a fork. Bake until tender, 30 to 35 minutes for small sweet potatoes and 45 to 50 minutes for large potatoes. Let cool until they are cool enough to handle, then remove and discard skin and mash with a potato masher or fork until smooth. Measure out 1 cup sweet potato mash.
Step 2Reduce oven temperature to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, 1/2 teaspoon salt, baking powder, and baking soda.
Step 3In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, and 1/4 cup butter until smooth and combined. Add 1 cup sweet potato puree, egg, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Step 4Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 18 minutes. Transfer cookies to a cooling rack to cool completely.
Step 5Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and marshmallow creme. Add powdered sugar, remaining teaspoons vanilla, and remaining salt and beat until fluffy and smooth.
Step 6Spread or pipe filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.