• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roast Turkey with Sweet Potato-Apple Hash and Marsala Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • ------------------------------TURKEY AND HASH------------------------------
  • 1 1/2 ts Olive oil
  • 4 sl Bacon; cut into matchsticks
  • 1/2 c Chopped onion
  • 2 c Sweet potatoes; peeled and
  • -diced
  • 1 c Granny Smith apples; peeled
  • -and diced
  • 1 c Chicken broth; low-fat
  • 2 tb Frangelico; hazelnut liqeuer
  • 1/4 ts Chopped fresh thyme
  • 1/4 ts Chopped fresh rosemary
  • 2 lb Turkey light meat; skinless,
  • -skin and fat removed


1 c Marsala wine; plus 2
2 ts Minced shallot
1/2 ts Minced garlic
4 c Fat-free chicken broth
1/4 ts Chopped fresh thyme
2 ts Arrowroot

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 1/2 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

Feb 19, 98

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