Oyster and spinach stuffed turkey roll with wine sauce

Yield: 8 servings

Measure Ingredient
4 pounds Fresh uncooked turkey breast; with skin
3 tablespoons Emeril’s Essence; see * Note
3 tablespoons Olive oil; divided
4 ounces Andouille sausage; casings removed,
\N \N ; and chopped
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
\N \N Freshly-ground black pepper; 3 turns
½ cup Chicken stock
3 cups Cornbread crumbs
2 \N Dozen Oysters; cleaned and shucked
¼ cup Chopped green onions
8 \N Spinach leaves; blanched
5 \N Pieces Butcher's twine
\N \N Mashed potatoes
\N \N Garlic Wine Sauce; see * Note
1 \N Long chives

* Note: See the “Emeril’s Essence Information” and “Garlic Wine Sauce” recipes which are included in this collection.

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 andflat. Remove the plastic wrap and sprinkle the meat with 1 tablespoon Emeril’s 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. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes.

Spoon the sauce over top. Garnish with fresh black pepper and long chives.

This recipe yields 8 main course servings.

Comments: The original recipe title as listed is “Oyster And Spinach Stuffed Turkey Roll With A garlic And Wine Sauce”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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