Recipe - Oyster And Sausage Jambalaya

4 pound Fresh uncooked turkey
breast; with skin
3 tablespoon Emeril’s Essence; see * Note
3 tablespoon Olive oil; divided
4 ounce Andouille sausage; casings
removed,
; and chopped
One half cup Chopped onions
One fourth cup Chopped celery
One fourth cup Chopped green peppers
2 tablespoon Minced garlic
One fourth cup Chopped fresh parsley
1 teaspoon Worcestershire sauce
One half teaspoon Salt
Freshlyground black pepper;
3 turns
One half cup Chicken stock
3 cup Cornbread crumbs
2 Dozen Oysters; cleaned and
shucked
One fourth cup Chopped green onions
8 Spinach leaves; blanched
5 Pieces Butcher's twine
Mashed potatoes
Garlic Wine Sauce; see *
Note
1 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 stirfry
for 1 minute. Add the garlic, parsley, and stirfry 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