Taste of Louisiana with Chef John Folse & Co., - After the Hunt

Roasted Wild Turkey with Stuffing/Giles Island

Wild turkey takes center stage as Chef Folse prepares Turkey & Oyster Poulette featuring oysters, cooked turkey and ham. The dish is finished with heavy cream and white wine, and is ladled over French bread with slices of ham. At Giles Island, Chef Folse creates a fabulous crawfish cornbread stuffing and oven-roasts a twenty pound wild turkey. The feast concludes with a Turkey Mole consisting of turkey stock, chilies, cloves, cinnamon, cilantro, raisins and chocolate
  • program length: 30 minutes
  • episode #1209