After the Hunt with Chef John Folse - Season 1 Episode 9 : Roasted Wild Turkey with Stuffing/Giles Island

This week Chef Folse introduces the viewer to the art of Taxidermy where the quality of the finished piece depends on not only the skill of the taxidermist, but also the hunter's treatment of the animal in the field. Whether you’re a hobbyist or a professional, anyone practicing taxidermy is required to have a Federal Migratory Bird Permit. This week 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. Flour is stirred in, and the oysters, cooked turkey and ham are added to the pot. The dish is finished with heavy cream and white wine, and is ladled over French bread with slices of ham. Heading to Giles Island, Chef Folse creates a fabulous crawfish cornbread stuffing and oven-roasts a twenty pound wild turkey.

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