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Autumn Gold
Perry, Mark
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Turkey Poulette
Gourmet October 1968
As a young girl, I spent many happy hours in the elegant Blue
Room, in
what
was then the Roosevelt Hotel in New Orleans.
Turkey Poulette was
one of my very
favorite dishes then, and my favorite
way to use up turkey
leftovers now…
(MG)
2 tablespoons flour
2 tablespoons melted butter,
plus additional for sautéing
2 cups hot milk
3 scallions, white parts only
4 large mushroom caps
White wine, salt and pepper to taste
4 slices toast, crust removed
12 strips of bacon
Slices of roast turkey breast
Grated Parmesan cheese
In a skillet stir the flour into the melted butter and cook the
roux
over
low heat several minutes. Gradually add the hot milk and cook
the
sauce, stirring constantly until smooth and thickened. Lower the
heat
and simmer the sauce,
stirring occasionally, about 30 minutes.
Cut the scallions into julienne. Slice the mushroom caps and sauté
mushrooms and scallions in a little butter for a few minutes. Stir in
the
hot sauce and
season the mixture with white wine, salt and
pepper
to taste.
In bottom of a shallow
casserole or baking dish put the toast slices
and
cover each slice with 3 strips of crisp
bacon and slices of roast
turkey
breast as desired. Pour the sauce over and sprinkle top
with
grated
Parmesan cheese. Bake in hot oven (425 degrees F.) for
about 6
minutes or
until top in golden. Serves 2.
More great ideas for leftover turkey:
Gumbo!
Quiche!
Mary Anne's Special Fried
Rice
Lentil Soup (throw in some turkey!)
Potage
Cultivateur (throw in some turkey!)
Corn Enchilada Casserole (substitute turkey for chicken)
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