Oyster and Spinach Stuffed Turkey Roll with a Garlic and Wine Sauce

8 main course servings
  • 1/2 fresh uncooked turkey breast, with skin (about 4 pounds)
  • 3 tablespoons Essence, recipe follows
  • 3 tablespoons olive oil
  • 4 ounces chopped andouille sausage, casings removed (1/2 cup)
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped green peppers
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup chicken stock
  • 3 cups cornbread crumbs
  • 2 dozen oysters, shucked and cleaned
  • 1/4 cup chopped green onions
  • 8 leaves of spinach, blanched
  • 5 lengths butcher's twine
  • 1/2 cup mashed potatoes
  • Long chives
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees F.

  • 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 and sprinkle the meat with 1 tablespoon 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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