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Granny's Potato Crusted Stuffed Jalapenos Corn

1 tbl Olive oil
1/4 cup Chopped onions
2 tbl Minced shallots
1 tsp Minced garlic
2 tbl Finely-chopped jalapenos
2 tbl Finely-chopped celery
1/4 cup Sweet corn
1 cup Coarsely-crumbled corn muffins
    Salt to taste
    Freshly-ground black pepper to taste
1/2 cup Chicken stock
TURKEY
4 x Turkey breasts - (6 oz ea)
2 x Baking potatoes peeled, halved,
    and in water
1/4 cup Dijon mustard
1 tbl Emeril's Essence see * Note
    Olive oil for sauteing
TO SERVE
1 x recipe Mole Sauce seeJames's Pablo Chocolate Mole TMS29
2 cup Fried shoestring potatoes tossed with
    Southwest Spice 

 Method :
Preheat the oven 450 degrees.
For the stuffing: In a saute pan, heat the olive oil. When the pan is smoking hot saute the onions, shallots, and garlic, for 1 minute. Add the jalapenos, celery, and corn. Continue sauteing for 2 minutes. Season with salt and pepper. In a mixing bowl, combine the sauteed 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 breasts, forming a pocket. Fill each pocket with about 1/2 cup of the stuffing. Using a potato threader from Suzy Wong, thread the potatoes (they will resemble locks of curly hair). Season each stuffed breast with Emeril's 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 the 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 saute pan, heat the olive oil. When the pan is smoking hot, remove the napkin and add the potato crusted turkey. Saute 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.
Remove the turkey from the oven. Spoon a small pool of the Mole Sauce in the center of the plate. Place the turkey on the sauce. Serve with the shoestring potatoes.
This recipe yields 4 servings.