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Lynn's Oyster And Spinach Stuffed Turkey Breast Roll With Wine Sauce

Ingredients

      4 lb Fresh uncooked turkey
           -breast, with
            3 tb Olive oil; divided
      4 oz Andouille sausage; casings-removed,and chopped
    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
     Salt & ground black pepper;
          1/2 c  Chicken stock
      3 c  Cornbread crumbs
      2    dozen Oysters; cleaned and
           -shucked
    1/4 c  Chopped green onions
      8    Spinach leaves; blanched
      5    pieces Butcher's twine
           Mashed potatoes
           Garlic Wine Sauce; see *
           -Note
           Long chives

Instructions


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
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 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.
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. This recipe yields 8 main course
servings.

Wine Sauce:
2 tablespoons unsalted butter
3/8 cup finely chopped shallots
3 cups dry red wine
2 large cloves garlic, peeled and crushed
3 large sprigs fresh thyme (or 1 1/2 teaspoons dried thyme)
1 1/2 teaspoons Dijon mustard
Freshly ground pepper
Sea salt to taste

1. Add 2 tablespoons butter and all the shallots to the hot pan. Sauté the shallots over medium heat for about 3 minutes, then pour in the red wine. Add the garlic and thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from the heat and stir in the mustard. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.