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Oyster And Spinach Stuffed Turkey Roll With Wine Sauce

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CATEGORY CUISINE TAG YIELD
Meats Essnce08 8 Servings

INGREDIENTS

4 lb Fresh uncooked turkey
breast with skin
3 T Emerils Essence, see * Note
3 T Olive oil, divided
4 oz Andouille sausage, casings
removed
and chopped
1/2 c Chopped onions
1/4 c Chopped celery
1/4 c Chopped green peppers
2 T Minced garlic
1/4 c Chopped fresh parsley
1 t Worcestershire sauce
1/2 t Salt
Freshly-ground black pepper
3 turns
1/2 c Chicken stock
3 c Cornbread crumbs
2 Dozen Oysters, cleaned and
shucked
1/4 c Chopped green onions
8 Spinach leaves, blanched
5 Pieces Butcher's twine
Mashed potatoes
Garlic Wine Sauce, see *
Note
1 Long chives

INSTRUCTIONS

Note: See the Emerils 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 Emerils 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, 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 servings.
Comments: The original recipe title as listed is Oyster And Spinach
Stuffed Turkey Roll With A garlic And Wine Sauce.  Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show
# EE-2282 broadcast 02-17-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  03-08-1997  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 428
Calories From Fat: 162
Total Fat: 18.1g
Cholesterol: 200.3mg
Sodium: 2825.5mg
Potassium: 930.5mg
Carbohydrates: 9.2g
Fiber: 2g
Sugar: 4.4g
Protein: 55g


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