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Potato Crusted Turkey Breast Stuffed with Jalapenos and Corn with Mole Sauce (Emeril Lagasse) Recipe

Potato Crusted Turkey Breast Stuffed with Jalapenos and Corn with Mole Sauce (Emeril Lagasse) Recipe

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Potato Crusted Turkey Breast Stuffed with Jalapenos and Corn with Mole Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp olive oil
1/4 cup chopped onions
2 tbsp minced shallots
1 tsp minced garlic
2 tbsp finely chopped jalapenos
2 tbsp finely chopped celery
1/4 cup sweet corn
1 cup coarsely crumbled corn muffins
salt and pepper
1/2 cup chicken stock
4 (6-oz) turkey breasts
2 baking potatoes, peeled, cut in half , kept in water
1/4 cup dijon mustard
1 tbsp essence
olive oil for sauteing
2 cups fried shoestring potatoes tossed with emeril's southwest seasoning
1/2 cup shelled pumpkin seeds , roasted
1/4 cup shelled pistachio nuts , roasted
1/4 cup roasted pine nuts
1 tbsp tamarind paste
1/2 cup roasted poblano peppers, seeded and chopped
1 tsp minced garlic
1 tsp chili powder
1 tsp ground cumin
1 tbsp steen's cane syrup
juice of 1 lemon
1 cup olive oil
salt and pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Stuffing:
Preheat the oven 450 degrees F. For the 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 sauteing 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 (they will resemble locks of curly hair). 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 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 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.
Mole:
In a food processor, combine all the ingredients together. Puree the mixture until creamy and smooth. Season with salt and pepper. Remove the turkey from the oven. Spoon a small pool of the sauce in the center of the plate.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	643.21 Kcal (2693 kJ)
Calories from fat	453.05 Kcal
		% Daily Value*
Total Fat	50.34g	77%
Cholesterol	47.71mg	16%
Sodium	3040.83mg	127%
Potassium	527.58mg	11%
Total Carbs	36.01g	12%
Sugars	3.99g	16%
Dietary Fiber	5.56g	22%
Protein	14.44g	29%
Vitamin C	28.7mg	48%
Vitamin A	0.2mg	6%
Iron	4.1mg	23%
Calcium	116.4mg	12%

Amount Per 100 g
Calories	298.4 Kcal (1249 kJ)
Calories from fat	210.18 Kcal
		% Daily Value*
Total Fat	23.35g	77%
Cholesterol	22.13mg	16%
Sodium	1410.7mg	127%
Potassium	244.75mg	11%
Total Carbs	16.7g	12%
Sugars	1.85g	16%
Dietary Fiber	2.58g	22%
Protein	6.7g	29%
Vitamin C	13.3mg	48%
Vitamin A	0.1mg	6%
Iron	1.9mg	23%
Calcium	54mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.