Recipe

Elaines Roast Turkey Breast With Sweet Potatoes Southern Comfort Flambe Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year ago Succulent fresh Turkey breast, mildly spiced, combined with a delicious medley of fresh vegetables, and roasted to perfection, served with Southern Comfort-flambeed sweet potatoes… Prep:15m Cook:90m Servings:2	Chefelaine
	easy fruity potatoes comforting

prepping ingredients

ready to roast

veggies prepped

veggies added

sweet spuds

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Ingredients

1 large turkey breast

1 large sweet potato, cut into ‘steaks’

coarse salt

pepper

½ tsp sage OR several small leaves of FRESH sage

½ tsp oregano

¼ tsp ginger

butter

olive oil

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The vegetables:

Several green onions, coarsely chopped

1 large carrot, coarsely chopped

2 stalks celery, coarsely chopped

½ yellow bell pepper, coarsely chopped

¼ red bell pepper, coarsely chopped

1 can mushroom pieces and stems, drained

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For the flambe’:

6 ounces orange juice

5 ounces Southern Comfort

Directions

Place turkey breast in roasting pan.

Sprinkle with coarse salt, pepper, the oregano, the ginger, and the sage.

Roast at 350*F for 45 minutes, then add the vegetables…

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Veggie prep:

Cut all except the sweet potato coarsely.

The potato dish is cooked separately, roasted.

Continue roasting turkey breast another 45 min, or until the veggies are tender, and the turkey is golden brown.

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The sweet potato:

Cut into ‘potato steaks’ as illustrated…

Sprinkle with a little coarse salt, and olive oil

Roast in a ceramic roasting pan or casserole dish, covered, until the potatoes are fork-tender.

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Do the flambe:

*******CAUTION*******

When lit, the flame will reach up nearly 2 feet.

I STRONGLY recommend doing the flambé part outside, as no heat is required underneath the pan, and the fire risk is too great when done indoors.

Combine with the sweet potatoes:

The orange juice

The Southern Comfort

Take dish outside, and set aflame.

STAND WELL BACK while the alcohol burns off.

After the flame goes out, you’re safe to bring it back inside.

Use oven mitts, as the dish will be VERY hot!

Because no alcohol remains, this dish is quite safe for children to consume.

Served with a side salad, this dish is guaranteed to delight you, your family, and any dinner guest!

ENJOY! :+D

NOTE:

Preparing this today, and pictures will follow from start to finish. Please bear with me until I get all piccies done! :+D

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Comments

frodo 1 year ago said:
No fair!!! thats like thanks giving dinner..
looks deliciouc chef..stomich growling 5 pts

lanacountry 1 year ago said:
55555..Thank you, Lainey!! :)

minitindel 1 year ago said:
You little busy chef you hahaha i can just smell the aroma from the turkey now awwwwwwwwww
five

tink

chefelaine 1 year ago said:
FAILURE TO IGNITE ... and it was my own fault. :+C

I did this recipe up spur-of-the-moment, and failed to take into consideration that the orange juice would WEAKEN the alcohol.... as a result, it did NOT ignite.
My apologies for my stupidity; I should have known better, having done flambes previously.

The TASTE of the Southern Comfort was definitely in the sweet spuds, but I cannot honestly feel this recipe deserves a five. I screwed it up, and I apologize.

I certainly LEARNED something from this mistake, though, thank God.

My sincerest apologies to everyone.

peetabear 1 year ago said:
Chefelaine your recipe still deserves a five.. it sounds amazing... what if you poured the orange juice on just before the flames die down... I have a Greek Cheese recipe that you put the flames out by squeezing lemon juice over them... it heats the juice...that might give you the flames and the juice...??

mamalou 1 year ago said:
Sounds like a five to me! Great suggestion Peetabear.

theoldrecluse 1 year ago said:
So what you made a mistake? At least you had the guts to admit it, and for that alone, you deserve another five.
I have lots of turkeys here, and plan to put this recipe to good use. Thanks.

Recluse

momo_55grandma 1 year ago said:
Great recipe Chef high5 thanks

dagnabbit 12 months ago said:
Who cares if it didn't light, Elaine. We already know what a fantastic cook you are, cheffie! I wouldn't worry about it. FIVE anyway. You're too hard on yourself!
Pete

kitchenwhizzer 8 months ago said:
Chef Elaine, you really inspire me. I would love to learn more about cooking, might even try to be a Chef. Do you mind if I email you?
Seriously.

Thanks
Kitchenwhizzer

chacha 2 weeks, 6 days ago said:
This is an absolutely lovely recipe. Thank you for taking the time to add the illustrations as well. Excellent and very professional and of course deserving of 5++++ forks :D

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