Savory Turkey Rochambeau: Brunch Delight Recipe 🦃🥪

Recipe: Turkey Rochambeau 🦃🥪

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 142.2 per serving
Rating: Not rated yet

Description:

Turkey Rochambeau, a delightful brunch dish from the renowned River Road Recipes cookbook by the Junior League of Baton Rouge, is a savory ensemble of flavors sure to tantalize your taste buds. This recipe, originally shared in response to a recipe request, combines tender slices of cooked ham and turkey, topped with a luscious Sauce Poulette and served over toast. Perfect for brunch gatherings or as a satisfying snack, this dish promises to impress with its comforting appeal and homemade charm.

Ingredients:

• 6 slices cooked ham
• 6 slices cooked turkey
• 6 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chopped parsley
• 2 parsley sprigs
• 1/2 cup mushrooms, drained
• 1 egg yolk
• 1 tablespoon lemon juice
• 6 slices toast

Instructions:

1. Prepare Sauce Poulette:

   • In a saucepan, heat one tablespoon of butter over medium heat.
   • Add flour to the melted butter and cook for about one minute, stirring continuously until the mixture becomes fragrant and slightly golden brown.

2. Cook Sauce Poulette:

   • Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.
   • Season with salt, pepper, and add the parsley sprigs to infuse flavor.
   • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 30 minutes to allow the flavors to meld and the sauce to thicken to a smooth consistency.
   • Once cooked, remove and discard the parsley sprigs.

3. Finish Sauce Poulette:

   • Take the saucepan off the heat, and gradually blend in the egg yolks, stirring briskly to incorporate them evenly into the sauce.
   • Add the lemon juice, chopped parsley, and the remaining tablespoon of butter, stirring until the butter melts and the sauce becomes creamy.
   • Gently fold in the drained mushrooms, ensuring they are evenly distributed throughout the sauce.

4. Assemble Turkey Rochambeau:

   • Place one slice of ham and one slice of turkey on each slice of toast, creating a base for the dish.
   • Generously spoon the warm Sauce Poulette over the ham and turkey, ensuring they are well-coated and adorned with the savory goodness of the sauce.

5. Serve Hot:

   • Once assembled, serve the Turkey Rochambeau immediately while still hot, allowing your guests to savor the comforting flavors and textures of this delectable brunch creation.

Tips:

• For added flavor, consider using leftover roasted turkey and ham from previous meals.
• To make the Sauce Poulette ahead of time, prepare it up to the point of adding the egg yolks and store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stove, then proceed with adding the egg yolks and finishing the sauce.
• Experiment with different herbs and spices to customize the Sauce Poulette to your taste preferences.
• Serve Turkey Rochambeau alongside a fresh green salad or roasted vegetables for a well-rounded meal experience.

Indulge in the rich and satisfying flavors of Turkey Rochambeau, a timeless brunch classic that’s sure to become a favorite in your recipe repertoire!