Recipe Categories
Fowl & Poultry
Wine Sauce Poultry

Lynn's Turkey Breast Sweet Potato Hash White Wine Sauce

1 1/2 tsp olive oil
4 slc bacon, cut into matchsticks
1/2 cup chopped onion
2 cup sweet potato, peeled, diced
1 cup Granny Smith apple, peeled, diced
1 cup chicken broth
2 tbl Frangelico
1/4 tsp fresh thyme, chopped
1/4 tsp fresh rosemary, chopped
2 lb breast of turkey, boneless
    Sauce
1 cup plus 2 tbsp. dry sweet white wine
2 tsp shallot, minced
1/2 tsp garlic, minced
4 cup chicken broth
1/4 tsp fresh thyme, chopped
2 tsp cornstarch

 Method :
Preheat oven to 450 degrees Fahrenheit.
Heat 1teaspoon olive oil in large non-stick skillet over medium heat.
Add the bacon and saute until it begins to brown, about 2 minutes.
Add the onion and saute until tender, about 4 minutes.
Add the sweet potatoes and apple and saute 2 minutes.
Add the stock and liqueur and bring to a boil.
Mix in thyme and rosemary. Set aside.
Place turkey breast in a large glass baking dish and rub with remaining 1/2 teaspoon olive oil.
Sprinkle with salt and pepper.
Roast the turkey for 10 minutes.
Spoon hash mixture around turkey and continue roasting until a meat thermometer inserted into the thickest part of the turkey registers 165 degrees and hash is tender, stirring occasionally, about 25 minutes longer.
Sauce:
Combine 1cup sweet wine, shallots and garlic in a 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, cornstarch and the remaining 2 tablespoons of wine in a small bowl.
Add the cornstarch mixture to sauce and bring to a boil, stirring occasionally.
Slice turkey and arrange on platter, and spoon the hash mix around.
Spoon sauce over turkey and serve.
Season to taste with salt and pepper.