---------- 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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