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Wine Sauce Poultry

Kat's Oyster And Spinach Stuffed Turkey Roll With Wine Sauce

 


Ingredients

      4 lb Fresh uncooked turkey
           -breast, with
      3 tb Emeril's Essence; see * Note
      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
    1/2 ts Salt
           Freshly-ground black pepper;
           - 3 turns
    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 andflat. Remove the plastic
wrap and sprinkle the meat with 1 tablespoon Emeril's 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.
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.