Potato Crusted Turkey Breast Stuffed with Jalapeño Cornbread
Submitted by McGoo
Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minTwo textures do the work in this dish: a crisp potato-thread crust on the outside and a moist jalapeño cornbread stuffing in the middle. The threaded russet potatoes wrap around each breast like a shredded hash, then crisp up in a hot pan before the whole thing slides into the oven to finish.
The stuffing is its own small project, and worth it. Shallots, garlic, celery and fresh jalapeño hit a smoking pan for a fast sauté, then get folded into crumbled cornbread muffins with a splash of chicken broth to bind. A coat of Dijon under the potato threads both adds tang and helps the crust grip the meat.
Chef Tips
- Roll the crusted breast tightly in a cloth napkin before searing. The compression step is what keeps the potato strands stuck to the meat.
- Get the pan smoking hot before the turkey goes in. A lukewarm pan will make the potato crust release and tear.
- Use a meat thermometer and pull the turkey at 160°F (71°C). Carryover will take it to a safe 165°F (74°C) while it rests.
- Cut the pocket with a small paring knife and work slowly. Breaking through the opposite side will let stuffing escape during the sear.
Variations
- Swap turkey for boneless chicken breast and cut the oven time to 6 minutes.
- Add crumbled chorizo to the stuffing for a smokier, spicier bite.
Ingredients
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.
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