TURKEY AND OYSTER POULETTE ROOSEVELT
Prep Time: 45 Minutes
Yields: 8–10 Servings
Comment:
The term “poulette” was used when referring to an open-faced sandwich smothered in a mixture of white sauce and leftover baked turkey or chicken. The French made poulette in the old country and brought it to New Orleans, where the Roosevelt hotel made this dish one of its most sought after menu items.
Ingredients:
4 cups cubed cooked turkey
1 pint oysters, with liquid (optional)
1½ sticks butter
¼ cup minced onions
¼ cup minced celery
¼ cup minced red bell peppers
1 tbsp minced garlic
6 button mushrooms, sliced
½ cup all-purpose flour
1 cup chicken broth
2 pints heavy whipping cream, divided
salt and black pepper to taste
granulated garlic to taste
pinch nutmeg
½ cup thinly sliced green onions
12 slices white bread
12 thin slices sugar-cured ham
¼ cup minced parsley
1 tbsp paprika
Method:
Preheat oven at 375°F. In a heavy-bottomed saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers, minced garlic and mushrooms then sauté 3–5 minutes or until vegetables are wilted. Add flour, blending well into the mixture. Do not brown. Add chicken broth and 1 pint heavy whipping cream, blending well into the mixture. Add oysters with liquid and additional whipping cream as needed to create a slightly thickened white sauce. The sauce should coat the back of the cooking spoon, but not globby. Cook 3–5 minutes then season to taste using salt, pepper and granulated garlic. Sprinkle in nutmeg to taste. Add green onions and continue to cook an additional 3–5 minutes, adding chicken broth as needed to maintain consistency. When ready to serve, place 6 slices of bread on a cookie sheet then top each with 1 slice of ham and cooked turkey pieces. Top sandwich with a generous portion of the white sauce and bake until bubbly, 5–7 minutes. Repeat with remaining sandwiches. Serve 1 slice per person and garnish with minced parsley and paprika. NOTE: You may wish to sprinkle shredded Parmesan cheese on the sandwich prior to baking. |
