Title: Potato Crusted Turkey Breast Stuffed with Jal
Categories: Emeril, Meat/poul, Ethnic, Am/la
Yield: 6 servings
-------------------------STUFFING:-------------------------
1 tb Olive oil
1/4 c Onions; chopped
2 tb Shallots; minced
1 ts Garlci; minced
2 tb Jalapenos; finely chopped
2 tb Celery; finely chopped
1/4 c Sweet corn
1 c Corn muffins; coarsely crumd
Salt and pepper
1/2 c Chicken stock
----------------------REST OF RECIPE:----------------------
4 Turkey breasts (6oz)
2 Baking potaotes; peeled, cut
-in half, kept in water
1/4 c Dijon mustard
1 tb Essence
Olive oil for sauting
2 c Fried shoestring potatoes
-tossed with Emeril's
-Southwest seasoning
Preheat the oven to 4450 degrees.
For stuffing: In a saute pan, heat the olive oil.
When the pan is smoking hot saute the onions,
shallots, and garlic for 1 minute. Add the jalapenos,
celery, and corn. Continue sauting for 2 minutes.
Season with salt and pepper. In a mixing bowl,
combine the sauteed vegetables, crumbled corn muffins
and stock together, mix until incorporated. For the
turkey: Using a small knife, make a 2-inch slit on the
side of the breast, forming a pocket. Fill each
pocket with about 1/2 cup of the stuffing. Using a
potato threader from Suzy Wong, thread the potatoes.
Season each stuffed breast with Essence. Rub the
entire breast with the Dijon mustard. On a cloth
napkin folded in half, cover the bottom half with the
seasoned potato crust. Place the turkey in the center
and fold over ther remaining crust over the breast.
Roll the breast up tightly in the napkin. This will
help in holding the crust to the meat. In a saute
pan, heat the olive oil. When the pan is smoking hot,
remove the napkin and add the potato crusted turkey.
Saute for 2-3 minutes or until golden on one side.
Flip the meat over and finish cooking in the oven for
8-10 minutes. Serve with shoestring potatoes.
Source: Essence of Emeril, #22326, TVFN
Formatted by Lisa Crawford, 4/28/96
