- One 2 1/2- to 3-pound half turkey breast, boned and skinned
- 1 tablespoon plus 1 teaspoon Creole Seasoning
- 8 large spinach leaves, stemmed and washed
- 1/4 cup olive oil
- 1/4 pound andouille or other spicy sausage, removed from casings and chopped
- 1/2 cup chopped yellow onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell peppers
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1 pint shucked oysters, with their liquor
- 3 cups crumbled Corn Bread
- 1/2 cup Chicken Stock or
- canned low-sodium chicken broth
- 1/4 cup chopped green onions (green parts only)
- Garlic Wine Sauce
- Put the turkey smooth side down on a work surface lined with plastic wrap. With a thin sharp knife, cut a slit lengthwise through the center of the meat, being careful not to cut all the way through. Gently open the two flaps of meat as though opening a book, and lay another piece of plastic wrap on top. With a flat meat mallet, pound the meat to an even 1/2-inch thickness to form a rough rectangle. Remove the plastic wrap and season the turkey on both sides with 1 tablespoon of the Essence.
- Blanch the spinach leaves in a saucepan of boiling water just until wilted, about 15 seconds. Drain and rinse under cold running water. Drain well on paper towels and pat dry. Turn the breast so that a long side faces you. Lay the spinach leaves in a line across the upper third of the turkey, leaving a 1-inch border.
- Preheat the oven to 400?F.
- Heat 2 tablespoons of the oil in a large heavy skillet over high heat. Add the andouille, onions, celery, and bell peppers, the remaining 1 teaspoon Essence, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, stirring often, until the vegetables soften, about 4 minutes. Add the parsley, garlic, and Worcestershire and stir until fragrant, about 30 seconds. Add the oysters and their liquor and cook just until the oystersí edgescurl, about 1 minute. Add the corn bread, stock, and green onions and stir to combine. Remove from the heat and let cool for about 5 minutes.
- Spread the stuffing on top of the spinach leaves, leaving a 1-inch border on all three sides. Fold the breast lengthwise over the stuffing, tucking in the edges. Then roll up the breast jelly-roll fashion to completely enclose the stuffing. Tie every 2 inches with kitchen twine. Rub the remaining 2 tablespoons oil over the turkey and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on a baking sheet.
- Roast until an instant-read thermometer inserted in the thickest part of the breast reads 180?F, about 1 hour.
- Transfer to a cutting board and let rest for 10 minutes. Remove and discard the string. Carve into 1/2-inch-thick slices and serve immediately with the sauce.
Oyster And Spinach Stuffed Turkey Roll With A Garlic And Wine Sauce
Turkey Breast Stuffed with Boursin, Spinach and Walnuts
Funky Bird (a.k.a. Southwestern Turkey Breast)
Garlic Wine Sauce
Herbed Cheese Stuffed Chicken Breast With Walnuts And Spinach
Venison Medallions With Bacon And White Bean Ragout And Creole Mustard Sauce
Romaine Salad With Creamy Garlic Dressing And Roasted Garlic Croutons
Panfried Catfish With Warm Andouille Potato Salad And Grown Up Tartar Sauce
Oyster Stuffed Turkey Roll With Sage Reduction Sauce
Chile Scrambled Eggs With Fried Oysters And Emeril's Pico De Gallo