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

• 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
• 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

1. Preheat the oven to 400 degrees F.
2. Place the turkey breast, skin side down, on a flat surface.
3. Butterfly by making a series of small cuts vertically in the meat, without cutting all the way through.
4. Place a sheet of plastic wrap over the turkey meat and pound it with a mallet until very thin and flat.
5. Remove the plastic wrap and sprinkle the meat with 1 tablespoon Essence.
6. Heat 2 tablespoons of the oil in a large skillet over high heat.
7. Add the andouille, onions, celery, and bell peppers and stir-fry for 1 minute.
8. Add the garlic, parsley, and stir-fry for 2 minutes.
9. Add the Worcestershire, hot sauce, salt, pepper, and 1 tablespoon Essence and simmer for 2 minutes.
10. Add the stock and fold in the bread crumbs and oysters and cook for 1 minute.
11. Fold in the green onions and remove from heat.
12. Spread the spinach over the turkey, top with the stuffing and roll up, tucking in the ends.
13. Lay 4 pieces of twine under the roll crosswise and tie.
14. Slide the last piece under lengthwise and tie.
15. Sprinkle the skin with the remaining 1 tablespoon of Essence and oil and season with salt and pepper.
16. Place the roll on a baking sheet and roast until cooked, but tender, about 1 hour, basting occasionally.
17. Remove from oven and allow to rest.
18. Cut into 16 slices.
19. Combine all ingredients thoroughly.
20. Yield: 2/3 cup

turkey breast, olive oil, andouille sausage, onions, celery, green peppers, garlic, parsley, worcestershire sauce, salt, ground black pepper, chicken stock, cornbread crumbs, oysters, green onions, blanched, lengths butchers twine, potatoes, chives, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oyster-and-spinach-stuffed-turkey-roll-with-a-garlic-and-wine-sauce-recipe.html (may not work)