Oyster & Spinach Stuffed Turkey Roll With A Garlic & Wine
| 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
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Nutrition (calculated from recipe ingredients)
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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