-
1
Preheat the oven to 445 degrees.
-
2
For stuffing: In a saute pan, heat the olive oil.
-
3
When the pan is smoking hot saute the onions, shallots, and garlic for 1 minute.
-
4
Add the jalapenos, celery, and corn.
-
5
Continue sauting for 2 minutes.
-
6
Season with salt and pepper.
-
7
In a mixing bowl, combine the sauteed vegetables, crumbled corn muffins and stock together, mix until incorporated.
-
8
For the turkey: Using a small knife, make a 2-inch slit on the side of the breast, forming a pocket.
-
9
Fill each pocket with about 1/2 cup of the stuffing.
-
10
Using a potato threader, thread the potatoes.
-
11
Season each stuffed breast with Essence.
-
12
Rub the entire breast with the Dijon mustard.
-
13
On a cloth napkin folded in half, cover the bottom half with the seasoned potato crust.
-
14
Place the turkey in the center and fold over ther remaining crust over the breast.
-
15
Roll the breast up tightly in the napkin.
-
16
This will help in holding the crust to the meat.
-
17
In a saute pan, heat the olive oil.
-
18
When the pan is smoking hot, remove the napkin and add the potato crusted turkey.
-
19
Saute for 2 to 3 minutes or until golden on one side.
-
20
Flip the meat over and finish cooking in the oven for 8 to 10 minutes.
-
21
Serve with shoestring potatoes.
