Potato Crusted Turkey Breast Stuffed With Jalapenos And Corn Recipe
Servings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Minced onions
- 2 Tbsp. Chopped shallots
- 1 tsp Chopped garlic
- 2 Tbsp. Finely-minced jalapenos
- 2 Tbsp. Finely-minced celery
- 1/4 c. Sweet corn
- 1 c. Coarsely-crumbled corn muffins
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Chicken stock
- 4 x Turkey breasts - (6 ounce ea)
- 2 x Baking potatoes peeled, halved,
- Â Â and in water
- 1/4 c. Dijon mustard
- 1 Tbsp. Emeril's Essence see * Note
- Â Â Extra virgin olive oil for sauteing
- 1 x recipe Mole Sauce see * Note
- 2 c. Fried shoestring potatoes tossed with
- Â Â Southwest Spice see * Note
Directions
- Preheat the oven 450 degrees.
- For the stuffing: In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm saute/fry the onions, shallots, and garlic, for 1 minute. Add in the jalapenos, celery, and corn. Continue sauteing for 2 min. Season with salt and pepper. In a mixing bowl, combine the sauteed vegetables, crumbled corn muffins and stock together, mix till 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 c. 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/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, remove the napkin and add in the potato crusted turkey. Saute/fry for 2 to 3 min or possibly till golden brown on one side. Flip the meat over and finish cooking in the oven for 8 to 10 min.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 558 | |
| Calories from Fat 192 | 34% |
| Total Fat 21.4g | 27% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 783mg | 33% |
| Potassium 1394mg | 40% |
| Total Carbs 55.05g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 1.77g | 1% |
| Protein 35.2g | 56% |
