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Turkey Poulette



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La Belle Cuisine


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 all-time
favorite dishes then, and my favorite way to use up
turkey leftovers now. (MG)

The Roosevelt is back!

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:
Gigi's Turkey a la King
New Orleans Turkey Bone Gumbo!
Special Fried Rice 
Turkey Tetrazzini
Lentil Soup (throw in some turkey!)

More traditional New Orleans recipes:
Chicken Pontalba
Gumbo Ya Ya
Louisiana Crab Cakes
Louisiana Firefighters Give Thanks
New Orleans Barbecued Shrimp
Shrimp Rémoulade
Tasty New Orleans Traditions
Thanksgiving Side Shows

Index - Poultry Recipe Archives
Index - Thanksgiving Recipe Archives
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