Potato Crusted Turkey Breast Stuffed with Jalapenos and Corn
| Yield: | 6 Servings |
| Categories: | Ethnic |
| 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 |
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