Pre-heat oven to 375 degrees.  Line a baking sheet with parchment paper.  Set aside.

In a medium size skillet, over medium heat, melt the butter and add the olive oil.  Add the finely diced mushrooms, onion and garlic and sauté for 5-7 minutes.  Add the thyme and dry sherry and stir to combine.  Let cook another 4-5 minutes, letting the liquid reduce.  Transfer the mushroom mixture to a large bowl to cool.  After about 5 minutes add the bread crumbs, milk, salt and pepper.  Stir to combine and let the mixture sit for another 5 minutes.  Add the ground turkey and egg.  Using your hands, combine the mixture thoroughly.  Place the mixture on the middle of the lined baking sheet and form into a loaf shape about 5" x 7" in size.  Bake for 35 minutes, or until it reaches an internal temperature of 165 degrees.

While the meatloaf is cooking make the gravy.  In the same skillet that you used earlier, over medium heat, melt the butter and add the olive oil.  Add in the sliced mushrooms and stir to coat in the butter and olive oil.  Let the mushrooms cook for 5 - 7 minutes, stirring occasionally.  Add in the onion and garlic, stirring to combine and let cook another 4 -5 minutes.  Stir in the flour and let it cook for a minute or two.  While stirring add in the stock and heavy cream.  Let the mixture cook for another 4- 5 minutes, or until it has thickened.  Taste and add salt and pepper as needed.  Stir in the thyme and parsley.  Turn off the heat.

Slice the meatloaf and plate with mashed potatoes or buttered noodles and your favorite vegetable.  Top  the meatloaf with the mushroom gravy.   

Serves 4 - 6

1 lbs Stew Beef - Cut Into Bit Size Pieces
 1 Tbsp Vegetable Oil
2 Tbsp Dawn's Chili Spice Blend
1 c Diced Onion - about a half
1 Red Bell Pepper - Diced
1 Orange/Yellow Bell Pepper - Diced
1 Jalapeño Pepper - Finely Diced
3 Cloves Garlic - Crushed
1 Tbsp Tomato Paste
1/2 c Whiskey
3 c Beef Stock
1/2 tsp Ancho Chili Powder
1/2 tsp Chipotle Chili Powder
1/4 tsp Red Pepper Flake
1 tsp Dried Oregano
14.5 oz can Fire Roasted Diced Tomatoes
15 oz can Kidney Beans - Drained
 15 oz can Black Beans - Drained
Kosher Salt

In a large skillet heat the vegetable oil.  Coat the stew beef in 1 Tbsp of Dawn's Chili Spice Blend and a large pinch of salt and add to the skillet.  Brown the beef, stirring occasionally for about 5 - 8 minutes.  Add the onion, bell peppers, jalapeno pepper and garlic and cook for another 4 minutes.  Add the tomato paste, stir until it is combined.  After cooking for another 4 minutes, add the whiskey.  Stir the mixture to pick up all the brown bit off of the bottom of the skillet.  Let the whiskey cook out for about 5 - 8 minutes.  Turn off the heat.

Transfer the mixture from the skillet into your slow cooker.  Add the rest of the ingredients to the slow cooker.  Turn the cooker on low and let it cook for 8 - 9 hours.  About a half hour before serving give the chili a taste and add any additional salt if needed.  If the chili is a bit thin, you can thicken it up with a slurry of corn starch and water.

Serve with sour cream, cheese, corn chips, rice, whatever you feel like!

Serves 4- 6 people

DAWN'S CHILI SPICE MIX
2 Tbsp Chili Powder
1 tsp Paprika
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dry Thyme
1 tsp Dry Oregano
1 tsp Kosher Salt
1 tsp Ground Pepper

In a small bowl combine the above ingredients and stir to combine.  Transfer to an air tight container for storage.

This Spice Mix is great on anything.  Give it a try on chicken, pork or beef.

In large bowl combine all the ingredients for the meatballs except for the olive oil and beef stock.  Let the mixture sit for about 10 minutes.  Shape into balls about the size of golf balls.  Should make about 12.  Heat the 2 Tbsp of olive oil in a large skillet or cast iron pan over medium high heat. 

Add the meatballs to the skillet.  Brown the meatballs on all sides about 4-5 minutes each side.  Half way through add the beef stock and continue browning the meatballs.  When the liquid is mostly evaporated and the meatballs are browned on all sides remove the meatballs to a plate and cover with foil.

Turn the heat down on the skillet to about medium.  Add the butter and let it melt.  Add the flour and whisk to combine.  Cook the flour for 2 - 3 minutes, while whisking, until it is a light golden color.  Whisk in the beef stock, heavy cream or milk and half of the parsley.  Season with a pinch or two of salt and pepper.  Let the sauce cook for about 5 minutes or until it thickens.  Add the meatballs back to the skillet and gently coat them in the sauce.  Let the meatballs and sauce cook for another few minutes.  Turn off the heat and garnish with the remaining parsley.

Serve the meatballs all by themselves, or with some sautéed spinach, buttered noodles or rice.

​Serves 4