New Orleans Turkey en Papillote recipe (1985)

Turkey wrapped in foil recipe
Image © zolelena/Deposit Photos

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.

New Orleans Turkey en Papillote

New Orleans Turkey en Papillote

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Additional Time: 5 minutes
Total Time: 1 hour 20 minutes


  • 1 yam, baked, peeled, diced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/2 cup chopped pecans
  • 1/3 cup butter
  • 4 cups cornbread stuffing mix
  • 1 cup chicken broth, heated
  • 1/4 cup bourbon
  • 1 egg, slightly beaten
  • Salt and pepper to taste
  • 6 fresh turkey breast fillets
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/4 cup bourbon
Victorian etiquette: 72 simple rules for men while at the dinner table (1889)


Saute yam, onion, celery and nuts until onion is translucent; mix into cornbread stuffing.

Pour chicken broth and bourbon over stuffing, mix well. Stir in egg, salt and pepper.

Spoon 1/6 of stuffing on half of a 14" circle of parchment or foil. Lay fillet on top, drizzle with glaze.

Fold flap over and crimp edges to seal. Bake 25 minutes at 350 (add 15 minutes if foil is used); slash parchment in center, cook 15 minutes more.

Glaze: 2 tablespoons each brown sugar and butter, 1/4 cup bourbon. Cook all ingredients over medium heat, 5 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 647 Total Fat: 35g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 137mg Sodium: 1126mg Carbohydrates: 43g Fiber: 6g Sugar: 5g Protein: 32g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Send this to a friend