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La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith." Emeril's Oyster and Spinach Stuffed Turkey Roll with a Garlic and Wine Sauce
"Gaahlic, it's a beautiful thing!" |
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Emeril's
Oyster and Spinach Stuffed Turkey Roll 1/2 fresh uncooked
turkey breast, with skin (about 4 pounds) 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 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
Garlic Wine Sauce Combine the shallots, garlic, salt
and pepper in a small nonreactive saucepan 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. Yield: 3/4 cup
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