BONELESS TURKEY BREAST STUFFED WITH OYSTERS

SERVES 6

This is a winner. It makes a wonderful and easy company or special occasion meal. You can purchase a boneless breast or buy a whole breast on sale, remove both breast halves, freeze one, and use the carcass for soup or stock.

INGREDIENTS

1/2 boneless turkey breast with skin (about 3-1/2 pounds)

1 tablespoon olive oil

1/2 cup chopped onions

1/4 cup chopped green peppers

1/4 cup chopped celery

2 tablespoons unsalted butter

2 cups fresh breadcrumbs

4 large garlic cloves, minced

3 tablespoons chopped fresh parsley (or 1 tablespoon dried)

8 ounces (about 1 dozen) large oysters with juices

Salt and pepper to taste

2 cups frozen spinach leaves, thawed and drained

2 tablespoons freshly grated Parmesan cheese

1 can (14.5 ounces) low-salt chicken broth

1 cup dry red wine

2 tablespoons unsalted butter

Preheat oven to 400° F. Butterfly the turkey, skin side down (see Preparation Techniques). Cover with plastic wrap and pound until thin and flat. Sprinkle with salt and pepper.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the onions, celery and green peppers; sauté until softened, about 5 minutes. Remove from pan. Add the 2 tablespoons butter to the pan. Add the breadcrumbs, garlic and parsley; sauté until lightly browned, about 5 minutes. Return the vegetables to the pan; add the oysters and their juices. Stir once and then remove the pan from the heat. The oysters should still be very plump and slightly undercooked. Add salt and pepper to taste. Continue to stir until well-combined. Cool slightly.

To stuff the turkey, first layer the spinach leaves on the flattened breast. Spread the oyster mixture over the spinach, being certain to spread out the oysters. Sprinkle with the Parmesan cheese. Roll the breast, tucking in the ends as you roll. Tie the roll with butcher's twine. Sprinkle with salt and pepper. Heat a little olive oil in an oven proof skillet or sauté pan just large enough to hold the turkey roll over high heat. Place the turkey, skin side down, in the pan and sear until lightly browned, about 2 minutes. Turn the turkey skin side up and place in oven. Roast for about 50 minutes or until thoroughly cooked but not overdone. Baste occasionally. Remove turkey from pan and place on cutting board to rest.

Meanwhile, make the sauce. Place the roasting pan on a burner over high heat. Add the chicken broth and wine. Cook until reduced, about 10 minutes, scraping up all the browned bits. Turn off the burner, add the butter and whisk until incorporated. Cut the turkey into slices; serve with the sauce.

Notes: Do not overstuff the turkey roll. I did that one time and the stuffing came out the bottom. It was still very good, but it fell apart when sliced. If you have extra stuffing, place it in a mound in the roasting pan aside of the turkey. Baste it when you baste the meat.

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