Roasted Turkey Breast with a Cranberry Horseradish Sauce

ingredients

Preheat oven to 500 degrees F.
Truss turkey with butchers twine or buy already trussed from butcher.
Pour Stonewall Kitchen Maple Balsamic Dressing over meat lightly and rub into the meat Lightly season with salt and pepper.
Place in shallow roasting pan and place in oven at 500 degrees F for 30 minutes. Reduce heat to 300 degrees F and slowly roast the turkey until an internal temperature of 150 degrees F.
Wash and cut rainbow Swiss chard, set aside for later.
Wash and cut sweet potatoes into 1-inch cubes, toss with olive oil, maple syrup, and mustard. Roast in oven until tender.
Heat lightly Stonewall Kitchen Cranberry Horseradish Sauce in small saucepan.
Heat sauté pan with butter and quickly sauté rainbow Swiss chard.
Slice turkey and ladle small amount of Stonewall Kitchen Cranberry Horseradish Sauce over meat.
Serve with maple glazed sweet potatoes and rainbow Swiss chard.