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This recipe may have originated for us with Paul Prudhomme. It is an absolutely delicious way to use leftover turkey you may have frozen after Thanksgiving.
Louisiana Turkey Poule
This recipe
Serves four
- Eight large slices of leftover turkey breast
- Butter or gluten-free spread
- Four slice of Udi's GF Multi-grain Bread, each one toasted and cut into four diamond shapes
- 4 slices of GF Bacon
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh chives, minced
- 2 tablespoons of fresh rosemary, remove from stem and mince
- 2 cups of bechamel sauce, gluten-free
- 2 cups shredded swiss (my preference) or cheddar cheese
- black pepper, freshly grated
- 1/4 cup fresh parsley, finely minced
Cook the bacon and set aside to drain on paper towels.
Sauté the turkey in a little butter or spread to heat through, but be care not to let it dry out. Arrange the toast points on four serving dishes. Top toast with a turkey and a slice of bacon. Pour some of the bechamel over each serving, sprinkle with the pepper and parsley. Serve hot.
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