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Glazed Turkey with Sweet Potato Stuffing
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The bread-free sweet potato dressing adds its own juices to those of the turkey as it roasts, and the orange juice baste adds a sweet note to the crispy skin.
3 sweet potatoes, peeled and cubed
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
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.
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 1 to 2 hours, or until the internal temperature registers 180°F. 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
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