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