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3 sweet potatoes, peeled, cubed
1 orange, rind
grated, juice squeezed, reserved
1 tablespoon butter, melted, divided
1 medium onion, peeled and chopped
1 carrot, chopped
1 stalk
celery, trimmed, chopped
1/2 cup peeled parsnip, chopped
1
teaspoon ground sage
1 10-lb. turkey
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.
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.
Preheat oven
to 450 F. 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.
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. When
turkey is done, let stand 20 to 30 minutes before carving.
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