Oyster and Spinach Stuffed Turkey Roll with a Garlic and Wine Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 fresh uncooked turkey breast, with skin (about 4 pounds) |
3 tablespoons essence, recipe follows |
3 tablespoons olive oil |
4 ounces 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 tablespoons minced garlic |
1/4 cup chopped fresh parsley |
1 teaspoon worcestershire sauce |
1/2 teaspoon 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 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
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