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Lone Star Spud




Source of Recipe


Carolina Turkey


Recipe Introduction


A meal in its self


List of Ingredients




6 #60 russet potatoes
As needed olive oil
6 Ounces fresh broccoli chopped
6 Ounces scallions diced
6 Ounces button mushrooms diced
6 Ounce sun-dried tomatoes minced
1-1/2 Pounds MESQUITE SMOKED TURKEY BREAST cut in chunks
1/3 Cup unsalted butter
2 Tablespoons minced garlic
2 Cups TURKEY STOCK
2 Cups heavy cream
1 Tablespoon cornstarch mixed with water
3/4 Cup freshly grated Parmesan cheese
1 Tablespoon fresh parsley minced
To taste salt and freshly ground black pepper
As needed fresh rosemary sprigs


Recipe



Potatoes

Pierce potatoes with fork. Place on oven rack.
In a 400-degree F preheated oven, bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.
Cut off top fourth of each potato and scoop ¼ of the flesh from the potato. Discard tops. Hold warm for service.
Turkey–Vegetable Topping

In a sauté pan, heat olive oil over medium heat. Sauté broccoli, scallions and mushrooms.
Stir in tomatoes and turkey. Hold for service.
Alfredo Sauce

In a large sauté pan, melt butter and add garlic. Sauté garlic until slightly golden brown.
Add both turkey stock and cream and reduce for several minutes. Slowly stir in cornstarch and water mixture, stir until the sauce begins to thicken slightly.
Add cheese, parsley, salt and pepper. Adjust seasonings as needed.
Service

Stuff 8-ounces of turkey-vegetable topping in each potato shell.
Ladle Alfredo sauce atop warm stuffed potatoes. Garnish with fresh rosemary.

Serves 6.