1 orange, rind finely grated, juice squeezed and reserved
1 tablespoon butter or margarine, melted - divided use
1 medium onion, chopped
1 carrot, scrubbed and chopped
1 celery rib, trimmed and chopped
1/2 cup chopped peeled parsnip
1 teaspoon ground sage
1 (approximately 10-pound) turkey
Instructions
Stuffing- Place sweet potatoes in a saucepan and
cover with water. Simmer 15 minutes, or until
tender. Drain, mash, and stir in the grated orange
rind.
Place half the melted butter in a large skillet
over medium-high heat. Add onion, carrot, celery
and parsnip. Cook 10 minutes, stirring often. Add
sage. Add mixture to the sweet potatoes, mixing
well.
Preheat oven to 450°F (230°C).
Spoon the stuffing into turkey. Insert a meat
thermometer through the body cavity into the
thickest part of the stuffing. Brush remaining
butter on the turkey and place in a roasting pan.
Bake at for 30 minutes. Reduce the heat and
continue baking at 375°F (190°C) 1 to 2 hours, or
until the internal temperature registers 180°F
(approximately 80°C). Baste often with the
reserved orange juice and any juices that collect
in the pan.
When turkey is done, let stand 20 to 30 minutes
before carving.
Originally Submitted
11/27/2011
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