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1
Preheat the oven to 350 degrees F.
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2
Heat the butter to melt in a medium skillet over medium heat.
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3
Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes.
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4
Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning.
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5
Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg.
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6
Form 4 oval-shaped loaves a couple of inches thick.
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7
Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten.
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8
Roast until brown and firm, 45 minutes, depending on thickness.
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9
Reheat the meatloaves in medium hot oven to warm through.
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10
Place them in a shallow baking dish and cover with foil.
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11
Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.
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12
In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter.
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13
Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste.
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14
Cool completely and store in the refrigerator.
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15
Reheat the mixture in a saucepan over medium flame.
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16
While the meatloaves bake, boil the potatoes in enough water to cover.
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17
Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper.
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18
Cool completely and store in the refrigerator.
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19
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.
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20
Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.
