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  • Writer's pictureTommy Centola

Turkey Poulet

Updated: Jan 4, 2020

This is the perfect after holiday meal. It is an excellent way to

use leftover turkey and it is easy to make. The only real cooking is

the bacon and white sauce. I usually can’t wait for Thanksgiving or

Christmas because I know this dish will be in my near future.

8 pieces Bread lightly toasted

24 slices Bacon cooked crisp

24 ounces Turkey cooked

Double recipe of White Sauce (See Below)

Fresh Parmesan Cheese grated

Preheat oven to 350 degrees. For each serving, place 2 pieces of

toast side by side on an oven proof plate. Place 3 slices of bacon and

3 ounces of turkey on each piece of toast. Cover with white sauce.

Sprinkle with Parmesan cheese and cook for 15 minutes.

White Sauce (Béchamel)

This is the most versatile of the mother sauces. By adding shredded

cheese, you have what is known as a Mornay Sauce. Because of the

lack of bold flavors, anything added to this sauce brings a new fl avor

to the sauce.

2 tablespoon Butter

2 tablespoons Flour

¼ teaspoon Salt

Dash White Pepper

Dash Nutmeg

1½ cups Milk

In a small saucepan over low heat, melt butter. Stir in the

flour, salt, pepper, and nutmeg. Cook until evenly combined. After the mixture

is combined with no lumps, slowly add the milk, stirring constantly

with a wire whisk until evenly blended. Stir sauce over medium heat

until the mixture bubbles across the entire surface. Cook and stir for

a couple more minutes to completely cook the flour into the sauce.

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