A Taste of Louisiana with Chef John Folse

Roasted Wild Turkey with Stuffing/Giles Island (12x9)

: 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.