Make-Ahead Turkey Breast With Herb Stuffing And Vanilla Sweet Potatoes

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4 quarts water

1 cup (2-inch-thick) slices carrot

1/2 cup (1-inch-thick) slices celery

1 teaspoon dried thyme

1/4 teaspoon black pepper

3 garlic cloves

3 bay leaves

2 tomatoes, quartered

1 onion, quartered

1/2 lemon

1 (6-pound) whole turkey breast, skinned

1 teaspoon olive oil

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 cup butter or stick margarine

1 cup diced onion

1 cup diced celery

16 cups (1-inch) cubed stale bread (about 1 1/2 pounds)

2 teaspoons poultry seasoning

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried tarragon

1/2 teaspoon dried rubbed sage

1/3 cup all-purpose flour

Vanilla Sweet Potatoes

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