The zest of fresh orange permeates the chestnut flavour of sweet potato in this stuffing. The combination is popular in the United States, where it is a traditional accompaniment to turkey and often forms part of November's annual Thanksgiving feast.
ingredients
serves 8
1 1/2 pound orange-fleshed sweet potatoes, peeled and cut into small pieces
2 tablespoons olive oil
1medium carrot, peeled and chopped
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
1 small leek, washed and chopped
8 leaves fresh sage, chopped
Grated rind and juice of 1 large orange
1 turkey crown (double breast), about 5 pound, in one piece on the bone and with skin on
Skewers or clean, thin string to secure
3 level tablespoons All purpose flour
1 pint turkey or chicken stock
Orange wedges and sage sprigs to garnish
method
1. Cook the sweet potatoes in unsalted boiling water for about 15 minutes, until they feel tender when pierced with a knife.
2. Meanwhile heat half the oil in a heavy-based saucepan and cook the carrot, onion, celery and leek in it over a moderate heat for 10 minutes, stirring frequently. Mix in the sage and cook for 1 minute.
3. Drain and mash the sweet potato, beat in the orange rind and stir in the vegetable and sage mixture. Leave this stuffing to cool.
4. Loosen the skin round the neck end of the turkey by pushing your fingers between the flesh and the skin. Spoon the stuffing in under the skin and secure with skewers or by sewing with a large darning needle and string.
5. Rub the remaining oil round a roasting tin, lay the turkey in it and roast in the heated oven for 30 minutes. Lower the temperature to 190 C (375 F), pour the orange juice over the turkey and cook for 45 minutes longer, basting occasionally. If the turkey skin browns too quickly, cover loosely with foil.
6. When the turkey feels tender and there is no trace of pink in the juice that oozes out when you push a fork into the thickest part of the meat, lift it onto a heated serving dish. Cover with foil and leave to rest.
7. Skim any fat from the juices remaining in the roasting tin. Blend the flour into the juices and gradually stir in the stock. Bring to the boil, stirring continuously, then simmer for 5 minutes. Pour into a warmed serving jug.
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more information
Remove the skewers or string from the turkey. Carve the meat and serve it with the stuffing and a garnish of orange wedges and sage sprigs. Hand round the gravy separately. Brussels sprouts offset the sweetness of the dish. If sweet potatoes are unobtainable you can use ordinary potatoes but the taste will be less rich.
