Recipe - Oyster And Spinach Stuffed Turkey Roll With A Garlic And Wine Sa

One half Fresh uncooked turkey
breast; with skin, (about 4
pounds)
3 tablespoon Essence
3 tablespoon Olive oil; in all
4 ounce Chopped andouille sausage;
casings removed, (One half cup)
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
3 Turns freshly ground black
pepper
One half cup Chicken stock
3 cup Cornbread crumbs
2 Dozen oysters; shucked and
cleaned
One fourth cup Chopped green onions
8 Leaves of spinach; blanched
5 Lengths butcher's twine
One half cup Mashed potatoes
Long chives

ESSENCE OF EMERIL SHOW #EE2282

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 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 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.

Yield: 8 main course servings

Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998