Chef John Folse: Turkey Poulette - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Turkey Poulette

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This recipe was originally invented at the Roosevelt Hotel in New Orleans. Turkey Poulette was on the menu year-round; however, legend says that the dish was originally created to use up the leftover turkey and ham from the holiday buffets. It became one of the most sought-after dishes at the Roosevelt.

Prep Time: 30 Minutes

Yields: 6 Servings

Ingredients:

12 thin slices turkey breast

18 strips bacon, cooked crisp

12 thin slices ham

6 slices white bread, toasted

¼ pound butter

½ cup thinly sliced green onions

3 tbsps flour

1 pint half-and-half

salt and black pepper to taste

¾ cup grated mild cheddar cheese

Method:

On a large cookie sheet, place bread slices, side by side. Top each bread slice with 2 slices of turkey, 3 strips of bacon and 2 slices of ham. Cover with clear wrap and set aside. In a heavy-bottomed saucepan, melt butter over medium-high heat. Add green onions and cook for 3-5 minutes or until wilted. Add flour to create a white sauce, but do not brown. Add half-and-half and, using a wire whisk, blend until a smooth white sauce is achieved. The sauce should coat the back of a cooking spoon, but not be overly thick. Season to taste using salt and pepper. When ready to serve, preheat oven to 375ºF. Spoon equal amounts of white sauce over each open-faced sandwich. Sprinkle evenly with cheddar cheese. Bake until hot and bubbly and cheese is melted. Any remaining sauce may be served with the sandwiches.

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