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Oyster Stuffed Turkey Roll With Sage Reduction Sauce

  • Yield: 8 main-course servings


  • 1/2 fresh uncooked turkey breast, with skin (about 4 pounds)
  • 3 tablespoons Emerilís Creole Seasoning
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons olive oil
  • 4 ounces (1/2 cup) chopped andouille sausage, casings removed
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup Basic Chicken Stock
  • 3 cups diced day-old bread
  • 1 1/2 cups freshly shucked oysters with their liquor
  • 1/4 cup chopped green onions
  • 2 cups Sage Reduction Sauce
  • 5 lengths butcherís twine (each about 2 feet long)


  • Preheat the oven to 400?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 Creole Seasoning and 1 tablespoon sage.
  • 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 the remaining 2 tablespoons sage and stir-fry for 2 minutes.
  • Stir in the Worcestershire, hot sauce, salt, pepper, and 1 tablespoon Creole Seasoning, and simmer for 2 minutes. Add the stock and fold in the bread cubes and oysters and cook for 1 minute. Fold in the green onions, cook for 2 minutes, and remove from the heat. Makes about 3 1/2 cups of stuffing.
  • Spread the stuffing over the turkey meat and roll up, tucking in the ends. Slide 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 oil and 1 tablespoon Creole Seasoning.
  • Place the roll in a baking pan and roast until cooked through but tender, for about 1 hour, basting occasionally. Remove from the oven and allow to cool for about 15 minutes. Cut into 16 slices.
  • About 20 minutes before the meat is removed from the oven, prepare the Sage Reduction Sauce.
  • To serve, arrange 2 slices of stuffed turkey on each of 8 plates and drizzle 1/4 cup Sage Reduction Sauce over each serving.