Recipe - Potato Crusted Turkey Breast Stuffed With Jalapenos And Corn

STUFFING
1 tablespoon Olive oil
One fourth cup Onions; chopped
2 tablespoon Shallots; minced
1 teaspoon Garlci; minced
2 tablespoon Jalapenos; finely chopped
2 tablespoon Celery; finely chopped
One fourth cup Sweet corn
1 cup Corn muffins; coarsely crumd
Salt and pepper
One half cup Chicken stock

REST OF RECIPE
4 Turkey breasts (6oz)
2 Baking potaotes; peeled, cut
in half, kept in water
One fourth cup Dijon mustard
1 tablespoon Essence
Olive oil for sauting
2 cup 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 2inch 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 23 minutes or until golden on
one side. Flip the meat over and finish cooking in the oven for 810
minutes. Serve with shoestring potatoes.

Source: Essence of Emeril, #22326, TVFN Formatted by Lisa Crawford, 4/28/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini