Vintage Louisiana Thanksgiving features Southern flavor
Early New Orleans Thanksgivings were influenced heavily by an intermingling of French, Spanish, Italian, American Indian and African traditions.
Fresh game, fruits and vegetables produced by the coastal, subtropical climate along the Gulf abounded in flavor and were instrumental in producing the dual cuisines sharing New Orleans as home: Cajun and Creole.
Today, these two styles of cooking which depend heavily on available fresh products incorporated into a home-style way of preparation team together into what is also called Louisiana cooking.
New Orleans Turkey en Papillote incorporates slices of fresh, naturally moist, turkey breast fillets, baked in parchment or foil, with a stuffing of purely local flavors including cornbread, pecans, yams, onions and celery, moistened with broth and spirited with bourbon as a seasoning.
A glaze of brown sugar, butter and bourbon cover the turkey fillets during cooking, adding mouthwatering flavor to this Thanksgiving treat with a definite French inspiration.