TURKEY POULE

Photograph courtesy of publicdomainpictures.net

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

Prepare the bechamel, add the cheese and the herbs, and keep warm.

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.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product. 

PINEAPPLE FRIED RICE

THAI PINEAPPLE FRIED RICE

The recipe

Serves 4

• 2 tablespoons canola oil
• 2 shallots, minced 
• 3 cloves garlic, minced
• 2 tablespoons ginger, grated
• 1 red chili pepper, minced
• 1 small red bell pepper, minced
• 1 large omega-3 egg, beaten with 1 teaspoon of cold water
• 3 tablespoons gluten-free vegetable broth
• 3 tablespoons Thai Fish Sauce  or gluten-free tamari
• 3 cups cooked brown rice
• 1 cup of fresh pineapple, cut into medium dice
• 8 medium-sized fresh, raw shrimp, peeled and devained, leave the tail on
• 1 chicken breast, cut into large dice
• 1/4 cup frozen, organic baby peas
• 1/4 cup fresh cilantro, minced

Heat one tablespoon of the oil in a pan large enough for all the ingredients.  Add the shallots, garlic, peppers, and ginger and stir-fry until fragrant and tender, just a minute or two.  Set aside.

Heat the other tablespoon of oil in the pan and pour in the egg mixture.  Let it cook through.  Do not stir.  You can gently flip it to lightly brown both sides.  Slip it into a plate and cut it into slender lengths. Set aside.

Put the meat and seafood into the pan and cook gently until they are almost cooked through.  Then add the broth, fish sauce and other seasonings, reserving the cilantro until later.  Continue to stir fry.  Add the peas.

Next add the brown rice and the pineapple and continue to stir-fry to mix all and heat through.

Plate the Thai Pineapple Fried Rice and sprinkle it with the fresh cilantro before serving.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product.