Potato Crusted Turkey Breast Stuffed with Jal
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | tablespoons |
jalapeño pepper
finely chopped |
|
| 2 | tablespoons |
celery
finely chopped |
|
| ¼ | cup |
corn
|
*
|
| 1 | cup |
corn muffin
coarsely crumbed |
* |
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
chicken broth
|
|
| Rest of recipe | |||
| 4 | each |
turkey breast
(6 ounces) |
*
|
| 2 | each |
russet potatoes
peeled, cut in half, kept in water |
*
|
| ¼ | cup |
dijon mustard
|
|
| 1 | tablespoon |
essence
|
* |
| 1 | x |
olive oil
for sauting |
*
|
| 2 | cups |
potatoes
shoestring, fried, tossed with southwest seasoning |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| 15 | ml |
olive oil
|
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
shallots
minced |
|
| 5 | ml |
garlic
minced |
|
| 3E+1 | ml |
jalapeño pepper
finely chopped |
|
| 3E+1 | ml |
celery
finely chopped |
|
| 59 | ml |
corn
|
*
|
| 237 | ml |
corn muffin
coarsely crumbed |
* |
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
chicken broth
|
|
| Rest of recipe | |||
| 4 | each |
turkey breast
(6 ounces) |
*
|
| 2 | each |
russet potatoes
peeled, cut in half, kept in water |
*
|
| 59 | ml |
dijon mustard
|
|
| 15 | ml |
essence
|
* |
| 1 | x |
olive oil
for sauting |
*
|
| 473 | ml |
potatoes
shoestring, fried, tossed with southwest seasoning |
|
Directions
Preheat the oven to 445 degrees.
For stuffing: In a sauté pan, heat the olive oil.
When the pan is smoking hot sauté 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 sautéed 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 ½ cup of the stuffing.
Using a potato threader, 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 sauté pan, heat the olive oil.
When the pan is smoking hot, remove the napkin and add the potato crusted turkey.
Sauté 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.
Serve with shoestring potatoes.
