Glazed Turkey Breast With Sweet Potato Stuffing
|Sweet potatoes||3 Large, peeled and cut into 2 inch pieces|
|Grated orange rind||1⁄2 Large|
|Oranges||1⁄2 Large, juiced|
|Unsalted margarine||2 Tablespoon|
|Yellow onion||1 Large, chopped|
|Carrot||1 Medium, peeled and chopped|
|Stalk celery||1 Medium, chopped|
|Parsnip||1⁄2 Cup (8 tbs), peeled and chopped|
|Dried sage||1 Teaspoon, crumbled|
|Non-stick cooking spray||2 Tablespoon|
Preheat the oven to 450°F.
Place the sweet potatoes in a medium size saucepan, cover with boiling unsalted water, and cook, covered, for 15 minutes or until tender when pierced with a knife.
Drain well and mash.
Stir in the grated orange rind.
Meanwhile, melt 1 tablespoon of the margarine in a 10 inch skillet over moderate heat.
Add the onion, carrot, celery, and parsnip, and cook for 10 minutes, stirring frequently.
Add the sage.
Blend the mixture into the mashed sweet potatoes.
Let the mixture cool slightly, then spoon it into both cavities of the turkey breast.
Secure the neck skin with toothpicks.
Lightly coat a 13"x 9"x 2" baking pan with the cooking spray.
Place the turkey breast in the pan and rub the skin with the remaining margarine.
Insert a meat thermometer into the thickest part and roast for 30 minutes.
Reduce the oven temperature to 375°F and roast, basting occasionally with the orange juice, for 45 more minutes or until the thermometer registers 180°F.
If the turkey browns too quickly, cover it loosely with aluminum foil.
Remove from the oven and let stand at room temperature for 10 minutes before carving.