Name: Oyster & Spinach Stuffed Turkey Roll with a Garlic & Wine Sa
Ingredients: 1/2 Fresh uncooked turkey breast; with skin, (about 4 pounds); 3 tb Essence; 3 tb 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 tb Minced garlic; 1/4 c Chopped fresh parsley; 1 ts Worcestershire sauce; 1/2 ts 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

Rarely, if ever, will Satan confront you as Satan. He will almost always approach you indirectly, disguised as someone or something who/that is more likely to win your trust (e.g., when Peter opposed Jesus’ going to Jerusalem in Mt. 16). He will come to you through something you hear or see, perhaps a movie, a lecture by a brilliant, articulate, but pagan professor, through a well-meaning friend, or as an angel of light. After all, if you knew it was Satan, you’d be less inclined to listen or say yes.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1/2		Fresh uncooked turkey breast; with skin, (about 4 pounds)
3	tb	Essence
3	tb	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	tb	Minced garlic
1/4	c	Chopped fresh parsley
1	ts	Worcestershire sauce
1/2	ts	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

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:

“Save the baby humans… STOP ABORTION!!”