Potato Crusted Turkey Breast Stuffed With Jalapenos And Corn With Mole Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

2 tablespoons finely chopped celery

1/4 cup chopped onions

Salt and pepper

1/4 cup roasted pine nuts

1 tablespoon Steen's cane syrup

1 tablespoon olive oil

1/4 cup sweet corn

1 tablespoon Essence

2 cups fried shoestring potatoes tossed with Emeril's Southwest Seasoning

1 tablespoon dried thyme

1 teaspoon minced garlic

1/2 cup roasted poblano peppers, seeded and chopped

2 tablespoons finely chopped jalapenos

1/4 cup shelled pistachio nuts, roasted

1 teaspoon chili powder

4 (6-ounce) turkey breasts

1 tablespoon tamarind paste

1 teaspoon ground cumin

1 tablespoon onion powder

1 tablespoon cayenne pepper

Olive oil for sauteing

1/2 cup shelled pumpkin seeds, roasted

1/4 cup Dijon mustard

1 cup coarsely crumbled corn muffins

Juice of one lemon

2 baking potatoes, peeled, cut in half, kept in water

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1/2 cup chicken stock

2 tablespoons minced shallots

1 cup olive oil

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