Potato Crusted Turkey Breast Stuffed W Jalapenos And Corn

Recipe Ingredients

		Stuffing
1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onions
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Finely-chopped jalapenos
2 tablespoons	30ml	Finely-chopped celery
1/4 cup	15g / 0.5oz	Sweet corn
1 cup	62g / 2.2oz	Coarsely-crumbled corn muffins
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Chicken stock
		Turkey
4		Turkey breasts - - (6 oz ea)
2		Baking potatoes - peeled, halved,
		And in water
1/4 cup	59ml	Dijon mustard
1 tablespoon	15ml	Emeril's essence - see * note
		Olive oil - for sauteing
		To Serve
1		Mole sauce - see * note
2 cups	474ml	Fried shoestring potatoes - tossed with
		Southwest spice - see * note

Recipe Instructions

* Note: See the "Emeril's Essence Information", "Mole Sauce" and "Southwest Spice - {Emeril's Southwest Seasoning}" recipes which are included in this collection

Preheat the oven 450 degrees.

For the 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 sauteing 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 breasts, forming a pocket. Fill each pocket with about 1/2 cup of the stuffing. Using a potato threader from Suzy Wong, thread the potatoes (they will resemble locks of curly hair). Season each stuffed breast with Emeril's 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 the 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 to 3 minutes or until golden on one side. Flip the meat over and finish cooking in the oven for 8 to 10 minutes.

Remove the turkey from the oven. Spoon a small pool of the Mole Sauce in the center of the plate. Place the turkey on the sauce. Serve with the shoestring potatoes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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