Turkey Poulette
Cuisine: Creole
Serves: 4
  • For the sandwich:
  • 4 slices of artisan type bread
  • 4 slices of turkey breast (or an equal amount of shredded dark meat)
  • 8 slices of bacon (thin-sliced, fried crispy)
  • For the sauce:
  • ¼ cup butter (half stick)
  • 4 tablespoons flour
  • 4 tablespoons minced shallot (or white onion)
  • 1 cup half & half (or whole milk)
  • ½ cup broth (chicken or turkey)
  • 1 tsp. vermouth (or white wine or wine vinegar)
  • salt & pepper to taste
  • dash of cayenne
  • For the topping:
  • 1 cup shredded cheddar cheese
  • For the mushrooms:
  • 2 tablespoons butter or oil.
  • 2 medium-sized shallots, sliced
  • 1 lb. mushrooms (your fav), sliced
  1. For the sandwich:
  2. Lightly toast the bread & arrange it on a baking sheet then cover each slice with two pieces of bacon.
  3. Place slices of turkey on top of the bacon.
  4. Cover with several tablespoons of sauce & top with cheese.
  5. Run under the broiler until the cheese bubbles.
  6. Can garnish with paprika & parsley if desired.
  7. For the sauce:
  8. Melt butter and whisk in flour until smooth & let it bubble for a minute.
  9. Add minced shallot and let cook for another minute, but don't let the flour brown.
  10. Gradually whisk in half & half & vermouth and cook on low for a few minutes until thickened. The amount of time will vary depending on how thick you like your sauce.
  11. For the mushrooms:
  12. Melt the butter over low heat in a medium-sized pan and cook the shallots until they start to brown then remove.
  13. Add the sliced mushrooms to the pan and add little more butter or oil if necessary. Saute over medium heat until slightly brown.
  14. Add the onions back in, stir, season, and serve with the poulette.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/turkey-poulette/