Oyster-Stuffed Turkey Roll




4 oz unsalted butter

2 oz onions, thinly sliced

2 oz red peppers, julienned

2 oz green peppers, julienned

2 tbsp garlic, minced

4 oz oysters, well-drained

1/2 c bread crumbs

2 tbsp fresh tarragon, chopped

3 Each eggs, beaten

1 Bunch fresh tarragon

Salt and pepper To Taste



Butterfly turkey breast to 3/4-inch thick, cutting the turkey to a rectangular shape. Reserve.

Saute onions, peppers, and garlic in butter.

Add oysters and cook just until oysters start to curl.

Remove from heat and cool.

When oyster mix is cool, add bread crumbs, tarragon, and beaten eggs.

Place oyster mix on top of turkey, roll up jelly-roll fashion, and tie with butcher's twine.

Season outside of turkey roll with salt and pepper and sear in an oiled, hot pan to golden brown.

Roast in 350 degree F. oven to an internal temperature of 165 degrees F.

Rest 10 minutes before slicing. Cut on the diagonal and garnish with additional fresh tarragon.


Nutrition Facts

590 Total Calories

250 Calories from Fat

28 g Total Fat

43 % Daily Total Fat

12 g Saturated Fat

60 % Daily Saturated Fat

330 g Cholesterol

110 % Daily Cholesterol

460 mg Sodium

19 % Daily Sodium

11 g Total Carbohydrates

4 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

2 g Sugars

69 g Protein

20 % Daily Protein

45 % Daily Vitamin C

8 % Daily Calcium

30 % Daily Iron