Turkey with Mashed Sweet Potatoes and Cornbread

For the turkey: Rinse the thighs, pat dry and season with salt and pepper. Roast in a roasting pan in a preheated oven at 200°C (approximately 390°F) for 25 minutes. Lower the temperature to 160°C (approximately 320°F), pour in 1/4 liter (approximately 1 cup) of water and simmer for an additional 20 minutes. Meanwhile, coarsely chop the soup vegetables, peel and chop the onion, spread all of the vegetables in the pan around the thigs and stew for an additional 40 minutes. Frequently douse the thighs with the gravy. Finally, mix the maple syrup with the lemon juice and use to brush the thigs. Return the temperature to 200°C (approximately 390°F), let brown for about 15 minutes and remove. Cut from the bone and serve with the mashed sweet potatoes and cornbread.

For the cornbread: Mix the polenta with flour, sugar, salt and baking soda. Brush a loaf pan with butter and preheat the oven to 180°C (approximately 360°F) convection. Beat the eggs with the buttermilk until foamy. Add the melted butter and stir in the flour mixture. Pour batter into the loaf pan and bake in the oven for about 30 minutes. Take out of the oven, let cool, remove from the pan, slice and serve.