Sweet and Sour Turkey Breast

Preparation:

Preparation: Prepare the marinade. Mix the vinegar with the soy sauce, oil, chilli pepper, sugar and crushed garlic in a bowl, then arrange the turkey inside and leave it to marinate for 12 hours in a cool place, covered with plastic wrap, taking care to turn and water every now and then. Then dry it well with absorbent paper, tie it with kitchen thread and brown it evenly over high heat in a saucepan with hot oil. Then lower the heat, add salt and pepper and cook for an hour and 15 minutes, basting occasionally with the liquid from the marinade (if this is not enough, use broth). Meanwhile, peel the potatoes and cut them into slices. Cut the pumpkin into pieces and transfer them both to a buttered pan, wet them with a few spoonfuls of water, cover them with aluminum foil and cook them for an hour in a preheated oven at 180 degrees. At the end of cooking, mash them with a fork to obtain a puree. Melt the butter in a pan with the grated ginger, then add the potato and pumpkin puree, salt and pepper to taste and cook for a couple of minutes. Serve the sliced roast with the prepared pie. For an even more bittersweet flavor, swap out the common potatoes for sweet potatoes.