Roast turkey with sweet potato-apple hash and marsala sauce

4 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Olive oil
4 slices Bacon; cut into matchsticks
½ cup Chopped onion
2 cups Sweet potatoes; peeled and diced
1 cup Granny Smith apples; peeled and diced
1 cup Chicken broth; low-fat
2 tablespoons Frangelico; hazelnut liqeuer
¼ teaspoon Chopped fresh thyme
¼ teaspoon Chopped fresh rosemary
2 pounds Turkey light meat; skinless, skin and fat removed
1 cup Marsala wine; plus 2 tablespoons
2 teaspoons Minced shallot
½ teaspoon Minced garlic
4 cups Fat-free chicken broth
¼ teaspoon Chopped fresh thyme
2 teaspoons Arrowroot

Directions

TURKEY AND HASH

SAUCE

For turkey and hash: Preheat oven to 450°. Heat 1 tsp oil in large non-stick skillet over medium heat. Add bacon and saute until beginning to brown, about 2 minutes. Add onion and saute until tender, about 4 minutes.

Add sweet potatoes and apple and saute 2 minutes. Add broth and liqueur and bring to a boil. Mix in thyme and rosemary. Set hash aside.

Place turkey breast in large glass baking dish. Rub with remaining ½ tsp of oil. Sprinkle with salt and pepper. Roast turkey 10 minutes. Spoon hash mixture around turkey and continue roasting until meat thermometer inserted into thickest past of turkey registers 165° and hash is tender, about 25 minutes longer.

Meanwhile prepare sauce: Combine 1 c Marsala, shallot and garlic in heavy large saucepan and boil until reduced by half, about 8 minutes. Add broth and boil until reduced by half, about 20 minutes. Mix in thyme. Mix arrowroot and remaining 2 tablespoons Marsala in small bowl. Add mixture to sauce and bring to boil, stirring occasionally. Season to taste with salt and pepper.

Slice turkey and arrange on plates. Spoon hash alongside. Spoon Marsala sauce over turkey and serve.

Per serving: 389 Calories; 8g Fat (20% calories from fat); 55g Protein; 21g Carbohydrate; 103mg Cholesterol; 1122mg Sodium Recipe by: Michael Henney, Nemacolin Woodlands Resort, Farmington, PA Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Feb 19, 98

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