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Ingredientes
- 4 lb Fresh uncooked turkey breast, with skin
- 3 Tbsp. Emeril"s Essence see * Note
- 3 Tbsp. Extra virgin olive oil divided
- 4 ounce Andouille sausage casings removed, and minced
- 1/2 c. Minced onions
- 1/4 c. Minced celery
- 1/4 c. Minced green peppers
- 2 Tbsp. Chopped garlic
- 1/4 c. Minced fresh parsley
- 1 tsp Worcestershire sauce
- 1/2 tsp Salt
- Â Â Freshly-grnd black pepper 3 turns
- 1/2 c. Chicken stock
- 3 c. Cornbread crumbs
- 2 doz Oysters cleaned and shucked
- 1/4 c. Minced green onions
- 8 x Spinach leaves blanched
- 5 piece Butcher's twine
- Â Â Mashed potatoes
- Â Â Garlic Wine Sauce see * Note
- Â Â Long chives
Direcciones
- 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 lb. it with a mallet till very thin andflat. Remove the plastic wrap and sprinkle the meat with 1 Tbsp. Emeril"s Essence.
- Heat 2 Tbsp. of the oil in a large skillet over high heat. Add in the andouille, onions, celery, and bell peppers and stir-fry for 1 minute. Add in the garlic, parsley, and stir-fry for 2 min. Add in the Worcestershire, warm sauce, salt, pepper and 1 Tbsp. Essence and simmer for 2 min. Add in the stock and mix in the bread crumbs and oysters and cook for 1 minute. Mix 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 pcs of twine under the roll crosswise and tie. Slide the last piece under lengthwise and tie. Sprinkle the skin with the remaining 1 Tbsp. of Essence and oil and season with salt and pepper. Place the roll on a baking sheet and roast till 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.
- Comments: The original recipe title as listed is "Oyster And Spinach Stuffed Turkey Roll With A garlic And Wine Sauce".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 8 servings | |
| Calories 555 | |
| Calories from Fat 241 | 43% |
| Total Fat 26.81g | 34% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 734mg | 31% |
| Potassium 932mg | 27% |
| Total Carbs 25.31g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.91g | 3% |
| Protein 50.59g | 81% |
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