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La Belle Cuisine
Emeril's
Oyster and Spinach Stuffed
Turkey Roll
with a Garlic & Wine Sauce
Yield: 8 main course
servings
1/2 fresh uncooked
turkey breast,
with skin (about 4 pounds)
3 tablespoons Essence
3 tablespoons olive oil, in all
4 ounces chopped andouille sausage,
casings removed (1/2 cup)
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green peppers
2 tablespoons minced garlic
1/4 cup chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 turns freshly ground black pepper
1/2 cup chicken stock
3 cups cornbread crumbs
2 dozen oysters, shucked and cleaned
1/4 cup chopped green onions
8 leaves of spinach, blanched
5 lengths butcher's twine
1/2 cup mashed potatoes
Long chives
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 plastic wrap
and sprinkle 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,br>
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.
Garlic Wine Sauce
Yield: 3/4 cup
3 tablespoons minced shallots
3 tablespoons minced garlic
1/2 teaspoon salt
4 turns freshly ground black pepper
1 1/2 cups veal stock or
brown chicken stock
1/2 cup dry red wine
2 tablespoons unsalted butter,
at room temperature
Combine the shallots, garlic, salt
and pepper in a small nonreactive sauce-
pan 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.
Featured Archive Recipes:
Emeril's Funky Brined Turkey
James Beard's Favorite Turkey
Julia Child's Roast Turkey
Michele's Thanksgiving Turkey
Tuscan-Style Stuffed Turkey Breast
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