Oyster and Spinach Stuffed Turkey Breast with 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. † Yield : 4 servings