Turkey Poulette

Serves 4. This Turkey Poulette is from the “Mercy, It’s Good” cookbook published by Our Lady of Mercy Cookbook Committee, submitted by Dudley A Guglielmo. This is an open-face sandwich, heated under the broiler. Watch carefully, so it doesn’t get overdone.

4 tablespoons butter

1 small onion, chopped

6 fresh mushrooms, sliced

2 tablespoons flour

1 pint cream (I used half & half)

2/3 cup mild cheddar cheese, grated

Salt, black pepper and pinch of cayenne to taste

4 slices toasted bread of your choice

4 slices turkey or chicken, cooked

4 slices ham, sliced

6 slices bacon, crisply fried

¼ pound Parmesan cheese, grated

Green onions, optional for garnish

1. In medium skillet, melt butter and sauté onion and mushrooms until vegetables are soft. Add flour and stir to blend.

2. Add cream slowly while constantly stirring. Add cheddar cheese, continue stirring until mixture comes to a boil and thickens. Remove from heat and season with salt and pepper to taste.

3. Toast bread until lightly browned.

4. Layer turkey, ham, bacon; cover with sauce. Top with grated Parmesan cheese.

5. Broil until cheese melts and is slightly browned. Watch carefully. Garnish with green onions, if desired.