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Receta Oyster And Spinach Stuffed Turkey Roll With Wine Sauce
by Global Cookbook

Oyster And Spinach Stuffed Turkey Roll With Wine Sauce
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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
  •     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
  •     Mashed potatoes
  •     Garlic Wine Sauce see * Note
  •     Long chives

Direcciones

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 8 main course servings.
  7. Comments: The original recipe title as listed is "Oyster And Spinach Stuffed Turkey Roll With A garlic And Wine Sauce".