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The All American Turkey Ross


1/2 turkey breast, raw and deboned
1/2 pt. smoked oysters, chopped
2 1/2 c. cooked wild rice 
1 onion, diced fine 
2 cloves fresh garlic, minced
4 stalks chopped celery
3 shredded carrots
salt and pepper to taste
1/4 lb. butter
1 bunch chopped parsley
1/2 c. fresh or frozen cranberries 
1 c. orange juice *
1 c. chicken stock
2 Tbs. sugar, if desired
2 Tbs. cornstarch (to thicken)
1 diced shallot
1/2 tsp. diced fresh ginger
2 Tbs. butter


Remove skin from turkey breast and save. Pound out turkey breast until 1/2"" thick. (If you use a knife, do not cut all the way through.) Set aside.
Prepare stuffing in a large sauce pan. Melt butter and add onions and garlic. Cook until tender. Add celery and carrots. Cook until tender. Add parsley, cooked rice, and oysters. Mix well, then remove from heat.
Layer on top of raw turkey. Roll up breast and cover with skin. Tie and smoke about 5 hours. Serve with sauce.
In sauce pan, melt butter, add shallot and ginger. Add orange juice, chicken stock, and cranberries. Bring to boil and strain. Thicken with cornstarch and water. Slice turkey roll and serve over sauce with asparagus.
Yield: 8 to 10 servings