October 1, 2005
National Turkey Federation
| Yield: 12 |
| Establishment: Restaurant, Club Operation, Catering Operation |
| Ethnicity: New Southern American |
| Meal Type: Main Course, Entrée |
| Occasion: Halloween |
| Preparation Method: Saute |
| Product Type: Boneless Breast |
| Ingredients |
| 8 Slices TURKEY BACON |
| 4 Medium sweet potatoes, peeled, diced and blanched |
| 4 Medium celery roots, peeled, diced and blanched |
| 1/4 Teaspoon rubbed sage |
| To Taste salt and freshly ground black pepper |
| 4 Cups dry pumpkin seeds |
| 2 Cups dry plain bread crumbs |
| 1/4 Teaspoon ground allspice |
| 4 Pounds BONELESS TURKEY BREAST, sliced into medallions |
| As needed fresh sage leaves |
| Root Vegetable Hash |
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| Turkey |
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| Service |
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