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



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~ Emeril Lagasse

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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

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