Peel, trim, and cut carrot on an angle into ¼" slices. Place carrot on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. While carrot roasts, make mashed potatoes.

Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, 2 Tbsp. potato cooking water, and garlic salt. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes boil, prepare mushrooms and form meatballs.

Cut mushrooms into ¼" slices. In a mixing bowl, add ground turkey, ricotta, panko, and ¼ tsp. salt and mix until completely combined. Form turkey mixture into eight equally-sized meatballs.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and cook until browned on two “sides”, 2-3 minutes per side. Add mushrooms. Don't worry if pan is crowded; mushrooms will cook down. Cover, and reduce heat to medium. Stir occasionally until mushrooms soften, 4-6 minutes.

Add 2 Tbsp. water and chicken demi-glace to hot pan. Cover, and cook until meatballs reach a minimum internal temperature of 165 degrees, 4-5 minutes. Remove from burner and gently stir in butter. Plate dish as pictured on front of card, topping meatballs and mashed potatoes with sauce. Bon appétit!