Candied sweet potato
1.Make corn bread. Preheat oven to 200°C/180°C fan-forced. Grease 8cm x 26cm bar cake pan; line base with baking paper, extending paper 5cm over long sides. Sift flour into medium bowl; stir in cornmeal and cheese. Stir in combined remaining ingredients. Spread mixture into pan; bake, about 30 minutes. Stand 10 minutes; turn onto wire rack to cool.
2.Make forcemeat stuffing. Melt butter in medium frying pan; cook onion and prosciutto, stirring, until onion softens. Combine onion mixture in medium bowl with remaining ingredients.
3.Reduce oven temperature to 180°C/160°C fan-forced.
4.Fill neck cavity of turkey with some of the stuffing; secure skin with toothpicks or small skewers to enclose stuffing. Fill large cavity with remaining stuffing; secure skin. Tie legs together with kitchen string.
5.Place turkey on oiled wire rack in shallow large baking dish; pour the water into dish. Brush turkey all over with butter. Roast, covered, 2 hours. Uncover turkey; roast about 1 hour, basting occasionally with dish juices, until turkey is cooked through.
6.Meanwhile, make candied sweet potato pie. Boil, steam or microwave kumara until tender; drain. Mash kumara in medium bowl with half of the butter until smooth; stir in egg. Spread mixture into oiled 2-litre (8-cup) ovenproof dish. Combine flour, sugar and spices in small bowl; using fingertips, rub in remaining butter. Stir in nuts. Sprinkle nut mixture over kumara; bake, uncovered, about 30 minutes or until browned.
7.Remove turkey from dish; reserve 1/3 cup juices from dish. Cover turkey; stand 20 minutes.
8.Heat reserved juices in same dish. Add flour; cook, stirring, until mixture is well browned. Gradually stir in wine and stock; stir until gravy boils and thickens. Strain gravy into heatproof jug.
9.Serve turkey with gravy, corn bread and candied sweet potato pie.
Corn bread can be made a day ahead; store in an airtight container.Note