---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Crusted Turkey Breast Stuffed with Jal
 Categories: Emeril, Meat/poul, Ethnic, Am/la
      Yield: 6 servings
 
-------------------------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
 
  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 2-inch 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 2-3 minutes or until golden on one side.
  Flip the meat over and finish cooking in the oven for
  8-10 minutes.  Serve with shoestring potatoes.
  
  Source: Essence of Emeril, #22326, TVFN
  Formatted by Lisa Crawford, 4/28/96
 
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