Turkey Smothered With Maple Sweet Potatoes Food

HOT TURKEY DINNER: HERITAGE TURKEY LEG CONFIT WITH MAPLE WHIPPED SWEET POTATOES, BABY CARROTS AND SWEET PEAS

Steps:

• For the turkey: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet.
• In a spice grinder, finely grind the thyme, sage and bay leaves. Rub the turkey with the herbs and sprinkle generously with the salt and pepper. Chill overnight, uncovered.
• Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours.
• Let cool. Remove the skin and tendons. Reserve the meat and keep warm.
• For the carrots and peas: In a large skillet, add the carrots and 1/4 cup water. Simmer over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
• Preheat the oven to 400 degrees F. Line a shallow baking pan with foil.
• Prick each potato twice with a fork and bake in the prepared pan in the lower third of the oven until very tender, about 1 hour. Remove and cool slightly.
• Warm the heavy cream. Halve the potatoes lengthwise and scoop out the warm flesh into a large bowl. Mash the potatoes and stir in the cream, butter and syrup. Season with salt and pepper.

ROASTED MAPLE RUM TURKEY BREAST WITH SWEET POTATO STUFFING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. On ungreased large cookie sheet with sides, place bread cubes. Bake 15 minutes, stirring once, until light golden brown.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 4 to 5 minutes, stirring frequently, until crisp-tender. In large bowl, toss onion mixture, toasted bread cubes and remaining stuffing ingredients until well mixed. Spoon into baking dish.
• Place turkey breast, skin side up, on top of stuffing in center of baking dish. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Cover stuffing with 2 pieces of foil, leaving turkey uncovered. Roast 1 hour.
• In 1-quart saucepan, heat syrup, rum and 1/4 teaspoon salt to boiling; do not stir. Boil uncovered 3 to 4 minutes or until mixture coats and runs off spoon.
• Brush turkey with half of the glaze. Roast 30 minutes. Brush with remaining glaze. Roast 15 to 45 minutes longer or until thermometer reads at least 165°F. Transfer turkey to serving platter; tent with foil. Let stand 15 minutes for easier carving. Meanwhile, stir stuffing; bake uncovered 15 to 20 minutes longer.

TURKEY SMOTHERED WITH MAPLE SWEET POTATOES

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown.
• While turkey is cooking, heat cranberries, orange juice, maple syrup, margarine and cinnamon to boiling in 1-quart saucepan. Arrange sweet potatoes around turkey. Pour orange juice mixture over turkey and potatoes.
• Cover and cook over low heat 10 minutes. Uncover and cook about 5 minutes longer or until sauce is slightly thickened and juice of turkey is no longer pink when centers of thickest pieces are cut.

SPICY TURKEY SWEET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes, place on a baking tray and bake for 45 mins or until really soft.
• Meanwhile, heat the oil in a frying pan, add the onion and cook gently for 8 mins until softened. Stir in the garlic, then tip in the mince and stir to break up. Cook over a high heat until any liquid has evaporated and the mince is browned, about 10 mins. Pour in the passata, then fill the carton a quarter full of water and tip that in too. Add the barbecue sauce and cayenne, then lower the heat and simmer gently for 15 mins, adding a little extra water if needed. Taste and season.
• When the potatoes are soft, split them down the centre and spoon the mince over the top. Add a dollop of soured cream and a sprinkling of chives.