Turkey with Mashed Sweet Potatoes and Cornbread

Name: Turkey with Mashed Sweet Potatoes and Cornbread
Total time: 1 h 45 min
Yield: 4
Cuisine: American, North America
Ingredients: 2 Turkey thighs (about 600 grams); salt; freshly ground peppers; 1 bunch Soup vegetables; 1 onion; 2 Tbsps Maple syrup; 2 Tbsps lemon juice; 150 grams Polenta; 80 grams Pastry flour; 1 Tbsp brown sugar; 1 tsp salt; 1 Tbsp Baking powder; 3 Tbsps butter; 2 eggs; 0.25 l Buttermilk; butter (to grease the pan); 600 grams Sweet potato; salt; 0.5 organic Orange (Juiced and zested); 1 Tbsp butter; 0.5 tsp cinnamon (ground); 1 generous pinch Ground clove

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 45 min.

Preparation

Ingredients

for

servings

For the turkey: 2 Turkey thighs (about 600 grams); salt; freshly ground peppers; 1 bunch Soup vegetables; 1 onion; 2 Tbsps Maple syrup; 2 Tbsps lemon juice

For the cornbread: 150 grams Polenta; 80 grams Pastry flour; 1 Tbsp brown sugar; 1 tsp salt; 1 Tbsp Baking powder; 3 Tbsps butter; 2 eggs; ¼ l Buttermilk; butter (to grease the pan)

For the sweet potatoes: 600 grams Sweet potato; salt; ½ organic Orange (Juiced and zested); 1 Tbsp butter; ½ tsp cinnamon (ground); 1 generous pinch Ground clove

How healthy are the main ingredients?

Sweet potato Polenta Maple syrup sugar salt onion

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Preparation steps

For the turkey: Rinse the thighs, pat dry and season with salt and pepper. Roast in a roasting pan in a preheated oven at 200°C (approximately 390°F) for 25 minutes. Lower the temperature to 160°C (approximately 320°F), pour in 1/4 liter (approximately 1 cup) of water and simmer for an additional 20 minutes. Meanwhile, coarsely chop the soup vegetables, peel and chop the onion, spread all of the vegetables in the pan around the thigs and stew for an additional 40 minutes. Frequently douse the thighs with the gravy. Finally, mix the maple syrup with the lemon juice and use to brush the thigs. Return the temperature to 200°C (approximately 390°F), let brown for about 15 minutes and remove. Cut from the bone and serve with the mashed sweet potatoes and cornbread.

For the cornbread: Mix the polenta with flour, sugar, salt and baking soda. Brush a loaf pan with butter and preheat the oven to 180°C (approximately 360°F) convection. Beat the eggs with the buttermilk until foamy. Add the melted butter and stir in the flour mixture. Pour batter into the loaf pan and bake in the oven for about 30 minutes. Take out of the oven, let cool, remove from the pan, slice and serve.

Peel and dice the sweet potatoes. Cook in a pot filled with plenty of boiling salted water for about 15 minutes until tender. Drain, let them release their steam and mash. Mix in the orange peel, orange juice, butter, cinnamon and cloves, season with salt and serve.