This traditional-tasting dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn’t overcook.
Chef Paul Prudhomme’s Fork in the Road cookbook offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious.
