Oyster & Spinach Stuffed Turkey Roll With A Garlic & Wine

The excuse that is banished, the excuse every pagan hopes in vain to use, the excuse that is exploded by God’s self-revelation in nature is the pretended, vacuous, dishonest appeal to ignorance. No one will be able to approach the judgment seat of God justly pleading, “If only I had known You existed, I would surely have served You.” That excuse is annihilated. No one can lightly claim “insufficient” evidence for not believing in God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1/2		Fresh uncooked turkey
		breast with skin about
		pounds
3	T	Essence
3	T	Olive oil, in all
4	oz	Chopped andouille sausage
		casings removed 1/2
		cup
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
3		Turns freshly ground black
		pepper
1/2	c	Chicken stock
3	c	Cornbread crumbs
2		Dozen oysters, shucked and
		cleaned
1/4	c	Chopped green onions
8		Leaves of spinach, blanched
5		Lengths butcher's twine
1/2	c	Mashed potatoes
		Long chives

INSTRUCTIONS

4
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 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.  Yield: 8 main
course servings  Posted to recipelu-digest by molony <molony@scsn.net>
on Feb 18, 1998

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1070 Calories From Fat: 244 Total Fat: 27.2g Cholesterol: 460.2mg Sodium: 4930.8mg Potassium: 2890.3mg Carbohydrates: 41g Fiber: 13g Sugar: 12.7g Protein: 162.4g