Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• 2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
• 4 tablespoons olive oil
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons flour
• 2 cups mushroom stock
• 2 cups vegetable stock
• 1/2 cup red wine (optional)
• 1 pound shiitake mushrooms, stemmed and sliced
• 1/2 pound button mushrooms, sliced
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato paste
• 1 roasted red bell pepper, peeled, seeded and diced
• 1 tablespoon cayenne pepper
• 1/2 tablespoon thyme
• salt and pepper
• 1 package fresh spinach leaves, washed and stemmed
• hot cooked grits or rice

Wild Mushroom Grillades

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• 1 tablespoon olive oil
• 1/2 cup thinly sliced fennel 
• salt and pepper
• 1 cup wild mushrooms, quartered
• 1/2 cup quinoa grain, cooked according to package directions
• 2 cups cleaned mustard greens, stems removed
• 1/3 cup vinaigrette dressing of choice
• 1 teaspoon fresh thyme leaves

• 1 1/2 pounds grouper filets
• 1/2 pound wild mushrooms (shiitakes will work if you can’t find wild)
• 1/2 pound mushroom stems
• 1 bay leaf
• 2 shallots, roughly chopped
• 12 each mussels 
• 1 cup fish sauce (available at Asian markets)
• 1/4 cup sugar
• 6 very thin slices of jambon serrano
• 1 Tbs picked fresh thyme leaves
• 1/2 Tbs tarragon chopped
• 1 Tbs snipped chives
• 2 coffee filters
• salt & pepper
• vegetable oil

Snapper

• 4 tablespoons paprika
• 4 teaspoons cayenne pepper
• 3 teaspoons ground white pepper
• 3 teaspoons freshly ground black pepper
• 2 tablespoons salt
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 3 sticks unsalted butter, melted
• 8 6 oz fillets Fresh-caught Gulf red snapper

Leeks

• 1 1/2 sticks butter, cut into pieces
• 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
• 5 leeks, chopped, white and pale green parts only (about 4 cups)
• salt and freshly ground black pepper to taste
• 1 tablespoons finely chopped chives

Grits

• 3 cups water
• 1 cup heavy cream
• 1 cup stone ground grits
• 1 tablespoons butter
• 4 ounces soft goat cheese (chevre)
• 2 tablespoons chopped flat-leaf parsley
• 2 leaves fresh basil, cut in a chiffonade
• 1/4 teaspoon coarsely ground black pepper
• salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

Click for Video of Cooking Demonstration