Review of last recipe (photo above) - A bit of crooked photography ... I baked it covered for first 30 minutes, then uncovered it until the end, as I like my stuffing on the firm side.  It was good, but doesn't compare with my cornbread/regular bread stuffing/dressing.

TODAY'S RECIPE - ORANGE-GLAZED TURNIPS

Serves 4

4 medium sized white turnips (appox 1 1/2 lbs)
2 cups orange juice
4 tbsp unsalted butter
1 seedless orange, separated into segments and coarsely chopped
1 tsp salt
1/4 tsp pepper
1/4 cup minced parsley

Peel the turnips, then cut into 1/4" thick slices, and then into half rounds.

Place slices and the orange juice in a saucepan set over moderate heat.  Bring the orange juice to a boil, reduce the heat and simmer the turnips, covered for 15-20 minutes, or until they are tender.  Remove the turnips with a slotted spoon, setting them aside on a plate.

Cook the orange juice remaining in the pan over moderate heat until reduced to 1/4 cup.  Stir in the butter, orange segments, salt, pepper and parsley.  Add the turnips and heat gently over low heat until the turnips are hot.  Serve immediately.