Roasted Wild Turkey with Stuffing/Giles Island (12x9)
Data di messa in onda: Nov 25, 2010
Chef Folse is cooking what he considers the most flavorful wild game available in Louisiana turkey. First prepared at the Roosevelt Hotel in New Orleans, Chef Folse re-creates Turkey & Oyster Poulette. Peppers, onions, celery, and garlic are sautéed in butter, and then mushrooms, dried thyme and bay leaves are added.
