Ingredients Jump to Instructions ↓

  1. 1/2 fresh uncooked turkey breast, with skin (about 4 pounds)

  2. 3 tablespoons Essence, recipe follows

  3. 3 tablespoons olive oil

  4. 4 ounces chopped andouille sausage , casings removed (1/2 cup)

  5. 1/2 cup chopped onions

  6. 1/4 cup chopped celery

  7. 1/4 cup chopped green peppers

  8. 2 tablespoons minced garlic

  9. 1/4 cup chopped fresh parsley

  10. 1 teaspoon Worcestershire sauce

  11. 1/2 teaspoon salt

  12. 3 turns freshly ground black pepper

  13. 1/2 cup chicken stock

  14. 3 cups cornbread crumbs

  15. 2 dozen oysters, shucked and cleaned

  16. 1/4 cup chopped green onions

  17. 8 leaves of spinach , blanched

  18. 5 lengths butcher's twine

  19. 1/2 cup mashed potatoes Long chives

  20. 2 1/2 tablespoons paprika

  21. 2 tablespoons salt

  22. 2 tablespoons garlic powder

  23. 1 tablespoon black pepper

  24. 1 tablespoon onion powder

  25. 1 tablespoon cayenne pepper

  26. 1 tablespoon dried leaf oregano

  27. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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. Combine all ingredients thoroughly. Yield: 2/3 cup


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