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Oyster and Spinach Stuffed Turkey Roll with a Garlic and Wine Sauce (Emeril Lagasse) Recipe

Oyster and Spinach Stuffed Turkey Roll with a Garlic and Wine Sauce (Emeril Lagasse) Recipe

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Oyster and Spinach Stuffed Turkey Roll with a Garlic and Wine Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

601

Calories

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Ingredients:

Serving

1/2 fresh uncooked turkey breast, with skin (about 4 lb)
3 tbsp essence , recipe follows
3 tbsp olive oil
4 oz chopped andouille sausage, casings removed (1/2 cup)
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green peppers
2 tbsp minced garlic
1/4 cup chopped fresh parsley
1 tsp worcestershire sauce
1/2 tsp salt
3 turns freshly ground black pepper
1/2 cup chicken stock
3 cups cornbread crumbs
2 dozen oysters, shucked and cleaned
1/4 cup chopped green onions
8 leaves of spinach, blanched
5 lengths butcher's twine
1/2 cup mashed potatoes
long chives
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F.
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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	600.89 Kcal (2516 kJ)
Calories from fat	227.81 Kcal
		% Daily Value*
Total Fat	25.31g	39%
Cholesterol	158.19mg	53%
Sodium	2496.96mg	104%
Potassium	2747.49mg	58%
Total Carbs	28.03g	9%
Sugars	2.48g	10%
Dietary Fiber	9.44g	38%
Protein	64.74g	129%
Vitamin C	105.5mg	176%
Vitamin A	0.1mg	2%
Iron	14.3mg	80%
Calcium	414.7mg	41%

Amount Per 100 g
Calories	87.73 Kcal (367 kJ)
Calories from fat	33.26 Kcal
		% Daily Value*
Total Fat	3.7g	39%
Cholesterol	23.1mg	53%
Sodium	364.57mg	104%
Potassium	401.14mg	58%
Total Carbs	4.09g	9%
Sugars	0.36g	10%
Dietary Fiber	1.38g	38%
Protein	9.45g	129%
Vitamin C	15.4mg	176%
Iron	2.1mg	80%
Calcium	60.5mg	41%

* 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.