- 1 boneless breast from a 10-pound turkey (about 6 pounds)
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh sage leaves
- 1/4 cup chopped fresh thyme leaves
- 1 1/2 cups Andouille Cornbread stuffing, cooled, recipe follows
- 1 1/2 cups Duck Confit, recipe follows
- 1 pound Chicken Sausage, seared, recipe follows
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Preheat the oven to 400 degrees F.
Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast and fold outward, resembling and open book still keeping it attached to the rest of the breast. You should have a turkey breast that is roughly rectangular. Place a piece of plastic wrap on top of the turkey, then use a meat cleaver or other heavy object to pound the breast to a uniform 1/2-inch thickness.
Combine chopped herbs in a bowl. Sprinkle 1/2 cup of mixture over the turkey breast.
Spread the stuffing mixture over the top of the breast to within 1/2-inch of the edges. Spread duck confit over stuffing. Sprinkle 1/2 cup herbs over confit. Place the seared sausage links lengthwise over the chopped herbs. Carefully fold 1 edge of the breast over the top of the sausage, and repeat with the other side so the breast can be rolled into a neat parcel. Tie at 2-inch intervals with kitchen twine. Rub the outside of the turkey breast with the olive oil, then season with salt and freshly ground black pepper.
Place the turkey in a roasting pan and cook for 2 1/2 hours, or until juices run clear and the turkey reaches an internal temperature of 165
Remove from the oven and let rest for 30 minutes. Remove the kitchen twine and slice into 1/2-inch slices.
Andouille Cornbread Stuffing:
- 1 tablespoon olive oil
- 1/4 cup chopped yellow onions
- 1/2 cup chopped andouille sausage (about 2 ounces)
- 1/4 cup chopped green onions
- 2 tablespoons chopped celery
- 2 tablespoons chopped green bell peppers
- 1 tablespoon finely chopped fresh garlic
- 1 cup coarsely crumbled homemade or purchased corn muffins
- 1/2 cup chicken stock
- 1 teaspoon Creole seasoning, or to taste, recipe follows
- Salt and freshly ground black pepper
Stir in corn muffins, stock and Creole Seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and let cool before using.
Yield: 1 1/2 cups
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
- 6 whole duck legs (legs and thighs attached)
- 3/4 cup kosher salt
- 8 black peppercorns
- 8 garlic cloves, crushed
- 8 thyme sprigs
- 3 bay leaves, crumbled
- 1 quart rendered duck fat, melted (or mild olive oil)
Press duck legs, flesh side down, into salt. Lightly sprinkle additional salt on fat side. In a non-reactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated.
Preheat the oven to 225 degrees F.
Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a medium roasting pan or other pan large enough to hold the legs in 1 layer. Pour the melted duck fat over the legs; they should be completely covered with fat. Cover tightly with aluminum foil and bake until the meat actually pulls away from the bone, 6 to 7 hours. Allow confit to cool in its fat. Store refrigerated, completely covered in fat.
Yield: 6 legs or 1 1/2 cups confit
Homemade Spicy Chicken Sausage:
- 2 1/2 pounds chicken meat, diced
- 1/2 cup chopped garlic
- 6 teaspoons chili powder
- 4 tablespoons paprika
- 2 teaspoons cayenne
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
In a large mixing bowl, toss the chicken with the seasonings and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Sear in a hot skillet until partially cooked through and then cool before stuffing bird. It is not necessary to form into links or patties before cooking.