Close View of a Wild Turkey
Close View of a Wild Turkey
Photographic Print

Sartore, Joel
Buy at AllPosters.com

 

 

 

 

 

tabasco.com (McIlhenny Company) 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Emeril's Oyster and  Spinach Stuffed Turkey
Roll with a Garlic and Wine Sauce

 

 

Sur La Table_Brand_468x60

"Gaahlic, it's a beautiful thing!"
~ Emeril Lagasse


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 


Have a heart for
New Orleans

 

 

 

 

 

wine.com
Wine.com 


 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

French Quarter
French Quarter
Art Print

Dynner, Lidia
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Emeril's Oyster and Spinach Stuffed
Turkey Roll with a Garlic & Wine Sauce

Yield: 8 main course servings

1/2 fresh uncooked turkey breast,
with skin (about 4 pounds)
3 tablespoons Essence
3 tablespoons olive oil, in all
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

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 plastic wrap and sprinkle 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,br> 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.

 

Garlic Wine Sauce

Yield: 3/4 cup

3 tablespoons minced shallots
3 tablespoons minced garlic
1/2 teaspoon salt
4 turns freshly ground black pepper
1 1/2 cups veal stock or
brown chicken stock

1/2 cup dry red wine
2 tablespoons unsalted butter,
at room temperature

Combine the shallots, garlic, salt and pepper in a small nonreactive sauce-
pan over high heat. Stir in the stock and the wine and bring to a boil. Cook
over high heat for 15 minutes. Swirl in the butter, remove from the heat,
and continue to whisk in the butter until thoroughly incorporated.

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.


Featured Archive Recipes:
Emeril's Funky Brined Turkey
James Beard's Favorite Turkey
Julia Child's Roast Turkey
Michele's Thanksgiving Turkey
Tuscan-Style Stuffed Turkey Breast


Index - Poultry Recipe Archives
Index - Thanksgiving Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 15, 2012.