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Engine 54 - Ladder 4 Turkey Roast (Emeril Lagasse) Recipe

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Engine 54 - Ladder 4 Turkey Roast (Emeril Lagasse)
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Ingredients
48
Count
Nutrition
1683
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast and fold outward, resembling and open book still keeping it attached to the rest of the breast. You should have a turkey breast that is roughly rectangular. Place a piece of plastic wrap on top of the turkey, then use a meat cleaver or other heavy object to pound the breast to a uniform 1/2-inch thickness.
  3. Combine chopped herbs in a bowl. Sprinkle 1/2 cup of mixture over the turkey breast.
  4. Spread the stuffing mixture over the top of the breast to within 1/2-inch of the edges. Spread duck confit over stuffing. Sprinkle 1/2 cup herbs over confit. Place the seared sausage links lengthwise over the chopped herbs. Carefully fold 1 edge of the breast over the top of the sausage, and repeat with the other side so the breast can be rolled into a neat parcel. Tie at 2-inch intervals with kitchen twine. Rub the outside of the turkey breast with the olive oil, then season with salt and freshly ground black pepper.
  5. Place the turkey in a roasting pan and cook for 2 1/2 hours, or until juices run clear and the turkey reaches an internal temperature of 165
  6. Degrees F.
  7. Remove from the oven and let rest for 30 minutes. Remove the kitchen twine and slice into 1/2-inch slices.
  8. Andouille Cornbread Stuffing:
  9. Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir-fry 1 minute.
  10. Stir in corn muffins, stock and Creole Seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and let cool before using.
  11. Yield: 1 1/2 cups
  12. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
  15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  16. Published by William and Morrow, 1993.
  17. Duck Confit:
  18. Press duck legs, flesh side down, into salt. Lightly sprinkle additional salt on fat side. In a non-reactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated.
  19. Preheat the oven to 225 degrees F.
  20. Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a medium roasting pan or other pan large enough to hold the legs in 1 layer. Pour the melted duck fat over the legs; they should be completely covered with fat. Cover tightly with aluminum foil and bake until the meat actually pulls away from the bone, 6 to 7 hours. Allow confit to cool in its fat. Store refrigerated, completely covered in fat.
  21. Yield: 6 legs or 1 1/2 cups confit
  22. Homemade Spicy Chicken Sausage:
  23. In a large mixing bowl, toss the chicken with the seasonings and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Sear in a hot skillet until partially cooked through and then cool before stuffing bird. It is not necessary to form into links or patties before cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1683.1 Kcal (7047 kJ)
Calories from fat 1353.57 Kcal
% Daily Value*
Total Fat 150.4g 231%
Cholesterol 346.46mg 115%
Sodium 7291.2mg 304%
Potassium 1090.91mg 23%
Total Carbs 28.98g 10%
Sugars 3.26g 13%
Dietary Fiber 5.65g 23%
Protein 70.35g 141%
Vitamin C 18mg 30%
Vitamin A 0.2mg 8%
Iron 7.1mg 39%
Calcium 145.2mg 15%
Amount Per 100 g
Calories 307.71 Kcal (1288 kJ)
Calories from fat 247.46 Kcal
% Daily Value*
Total Fat 27.5g 231%
Cholesterol 63.34mg 115%
Sodium 1332.99mg 304%
Potassium 199.44mg 23%
Total Carbs 5.3g 10%
Sugars 0.6g 13%
Dietary Fiber 1.03g 23%
Protein 12.86g 141%
Vitamin C 3.3mg 30%
Iron 1.3mg 39%
Calcium 26.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.4
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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