Ingredients
- 1/2 x Fresh uncooked turkey breast, with skin, (about 4 pounds)
- 3 Tbsp. Essence
- 3 Tbsp. Extra virgin olive oil, in all
- 4 ounce Minced andouille sausage, casings removed, (1/2 c.)
- 1/2 c. Minced onions
- 1/4 c. Minced celery
- 1/4 c. Minced green peppers
- 2 Tbsp. Chopped garlic
- 1/4 c. Minced fresh parsley
- 1 tsp Worcestershire sauce
- 1/2 tsp Salt
- 3 x Turns freshly grnd black pepper
- 1/2 c. Chicken stock
- 3 c. Cornbread crumbs
- 2 doz oysters, shucked and cleaned
- 1/4 c. Minced green onions
- 8 x Leaves of spinach, blanched
- 5 x Lengths butcher's twine
- 1/2 c. Mashed potatoes
- Long chives
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Oyster And Spinach Stuffed Turkey Roll With A Garlic And Wine Sa
Servings: 1
Directions
- 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 lb. it with a mallet till very thin and flat. Remove the plastic wrap and sprinkle the meat with 1 Tbsp. Essence. Heat 2 Tbsp. of the oil in a large skillet over high heat.
- Add in the andouille, onions, celery, and bell peppers and stir-fry for 1 minute. Add in the garlic, parsley, and stir-fry for 2 min. Add in the Worcestershire, warm sauce, salt, pepper and 1 Tbsp. Essence and simmer for 2 min. Add in the stock and mix in the bread crumbs and oysters and cook for 1 minute. Mix 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 pcs of twine under the roll crosswise and tie. Slide the last piece under lengthwise and tie. Sprinkle the skin with the remaining 1 Tbsp. of Essence and oil and season with salt and pepper. Place the roll on a baking sheet and roast till cooked, but tender, about 1 hour, basting occasionally. Remove from oven and allow to rest. Cut into 16 slices.
- Yield: 8 main course servings
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