Preheat the oven to 400 degrees. Place the turkey breast, skin side down, on a flat surface. Butterfly by making a series of small cuts vertically in the meat, without cutting all the way through. Place a sheet of plastic wrap over the turkey meat and lb. it with a mallet till very thin and flat. Remove the plastic wrap and sprinkle the meat with 1 Tbsp. Essence. Heat 2 Tbsp. of the oil in a large skillet over high heat. Add in the andouille, onions, celery, and bell peppers and stir-fry for 1 minute. Add in the garlic, parsley, and stir-fry for 2 min. Add in the Worcestershire, warm sauce, salt, pepper and 1 Tbsp. Essence and simmer for 2 min. Add in the stock and mix in the bread crumbs and oysters and cook for 1 minute. Mix in the green onions and remove from heat. Spread the spinach over the turkey, top with the stuffing and roll up, tucking in the ends. Lay 4 pcs of twine under the roll crosswise and tie. Slide the last piece under lengthwise and tie. Sprinkle the skin with the remaining 1 Tbsp. of Essence and oil and season with salt and pepper. Place the roll on a baking sheet and roast till cooked, but tender, about 1 hour, basting occasionally. Remove from oven and allow to rest. Cut into 16 slices. Yield: 8 main course servings