Potato Dressing for Turkey

By stancec44

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1‑inch cubes
• Kosher salt
• 2 tablespoons unsalted butter, plus more if needed
• 3/4 pound ground sweet Italian pork sausage
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• Reserved turkey liver, chopped
• 2 large egg yolks, beaten
• 1/2 cup whole milk, plus more if needed
• Healthy pinch ground nutmeg
• 2 tablespoons chopped flat-leaf parsley leaves
• Freshly ground black pepper

Details

Servings 8
Preparation time 20mins
Cooking time 58mins
Adapted from leitesculinaria.com

Preparation

Step 1

Plonk the potatoes into a large pot of cold water. Add 1 tablespoon salt, cover, and bring to a boil over high heat. Cook until tender, 10 to 15 minutes. Drain the potatoes in a colander, return half to the pot, and mash well. Set the rest aside and keep warm.

Heat the butter in a medium skillet over medium-high heat until the foaming subsides. Crumble in the ground sausage and cook, breaking up the clumps, until well browned, 10 to 12 minutes. Using a slotted spoon, scoop the sausage into the pot with the mashed potatoes. Lower the heat to medium and, if the skillet is dry, add a bit more butter. Drop in the onion and cook, stirring occasionally, until golden, about 12 minutes. Scrape in the garlic and cook for 1 minute more. Add the chopped reserved liver and sauté until browned, about 3 minutes. Scoop the mixture into the pot with the mashed potatoes.

Whisk the yolks and milk into the potatoes until smooth; if the dressing is too thick, whisk in more milk. Place the pot over medium heat and stir to cook the yolks, about 3 minutes. Fold in the reserved potatoes, sprinkle in the nutmeg and parsley, and season well with salt and pepper to taste. Keep warm.