6 #60 russet potatoes
As needed olive oil
6 oz fresh broccoli, chopped
6 oz scallions, diced
6 oz button mushrooms, diced
6 oz sun-dried tomatoes, minced
1-1/2 lbs MESQUITE SMOKED TURKEY BREAST, cut in chunks
1/3 c unsalted butter
2 tbsp minced garlic
2 c TURKEY STOCK
2 c heavy cream
1 tbsp cornstarch mixed with water
3/4 c freshly grated Parmesan cheese
1 tbsp fresh parsley, minced
To taste salt and freshly ground black pepper
As needed fresh rosemary sprigs
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 1/4 of the flesh from the potato. Discard tops. Hold warm for service.
In a sauté pan, heat olive oil over medium heat. Sauté broccoli, scallions and mushrooms.
Stir in tomatoes and turkey. Hold for service.
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.
Stuff 8-ounces of turkey-vegetable topping in each potato shell.
Ladle Alfredo sauce atop warm stuffed potatoes. Garnish with fresh rosemary.
Total Calories 850
Calories from Fat 420
Total Fat 47 g
% Daily Total Fat 72
Saturated Fat 27 g
% Daily Saturated Fat 135
Cholesterol 195 g
% Daily Cholesterol 65
Sodium 2140 mg
% Daily Sodium 89
Total Carbohydrates 70 g
% Daily Total Carbohydrates 23
Dietary Fiber 9 g
% Daily Dietary Fiber 36
Sugars 10 g
Protein 41 g
% Daily Protein 60
% Daily Vitamin C 130
% Daily Calcium 30
% Daily Iron 35