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
1. 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.
2. 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.
3. Preheat oven to 450°F.
4. 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.
5. 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.
6. When turkey is done, let stand 20 to 30 minutes before carving.
Makes 12 servings.
