Oyster & spinach stuffed turkey roll with a garlic & wine sa

1 Servings

Ingredients

Quantity Ingredient
½ Fresh uncooked turkey breast; with skin, (about 4 pounds)
3 tablespoons Essence
3 tablespoons Olive oil; in all
4 ounces Chopped andouille sausage; casings removed, (1/2 cup)
½ cup Chopped onions
¼ cup Chopped celery
¼ cup Chopped green peppers
2 tablespoons Minced garlic
¼ cup Chopped fresh parsley
1 teaspoon Worcestershire sauce
½ teaspoon Salt
3 Turns freshly ground black pepper
½ cup Chicken stock
3 cups Cornbread crumbs
2 Dozen oysters; shucked and cleaned
¼ cup Chopped green onions
8 Leaves of spinach; blanched
5 Lengths butcher's twine
½ cup Mashed potatoes
Long chives

Directions

ESSENCE OF EMERIL SHOW #EE2282

Preheat the oven to 400 degrees. Place the turkey breast, skin side down, on a flat surface. Butterfly by making a series of small cuts vertically in the meat, without cutting all the way through. Place a sheet of plastic wrap over the turkey meat and pound it with a mallet until very thin and flat. Remove the plastic wrap and sprinkle the meat with 1 tablespoon Essence. Heat 2 tablespoons of the oil in a large skillet over high heat.

Add the andouille, onions, celery, and bell peppers and stir-fry for 1 minute. Add the garlic, parsley, and stir-fry for 2 minutes. Add the Worcestershire, hot sauce, salt, pepper and 1 tablespoon Essence and simmer for 2 minutes. Add the stock and fold in the bread crumbs and oysters and cook for 1 minute. Fold in the green onions and remove from heat. Spread the spinach over the turkey, top with the stuffing and roll up, tucking in the ends. Lay 4 pieces of twine under the roll crosswise and tie. Slide the last piece under lengthwise and tie. Sprinkle the skin with the remaining 1 tablespoon of Essence and oil and season with salt and pepper. Place the roll on a baking sheet and roast until cooked, but tender, about 1 hour, basting occasionally. Remove from oven and allow to rest. Cut into 16 slices.

Yield: 8 main course servings

Posted to recipelu-digest by molony <molony@...> on Feb 18, 1998

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