Sunday night at the Roediger House took on the feel of a feast when the roasted herbed turkey breast was sliced and served. The marinating and roasting of the turkey were from recipes that are new to me but I think they're going to be worth reaching for again.
I'd promised that we'd have some sweet potato casserole to go with it, so I dug out a good-looking version of it from the North Carolina Baptist Foundation Family Favorites cookbook:
It was also a chance to try out another recipe I came across in the Southern Living annual recipes collection, passed on to me by friend and CRISS colleague Peggy Clark. This one was for a simple creamy wine sauce, and it was a big big hit with the turkey.
No green vegetables on the plate...just a lump of corn casserole that was sweet and tender and good. We all did not seem to lack for enough sustenance this night!
Guidance for marinating the turkey breast came from "Marinated Turkey Breast," by Danielle and published to allrecipes.com; and for roasting it from "Herb-Roasted Turkey Breast Recipe," from Taste of Home online.
"Creamy Wine Sauce," by Lynda Sarkisian of Seneca, SC. Published in Southern Living 2001 Annual Recipes. Birmingham, AL: Oxmoor Press (2001), p. 81.
"Sweet Potato Casserole," by Ella Rae Roberts of Hendersonville, NC. Published in Foundation Family Favorites. Cary, NC: North Carolina Baptist Foundation (1993), p. 204.
"Jiffy Corn Casserole," found on Facebook. Also known as "Corn Soufflé," as found in Stirring Performances, from The Junior League of Winston-Salem, Inc. (1988), p. 219. Online recipe (called "Spoon Bread Casserole") can be found on the JIFFY Mix website from Chelsea Milling Co.
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