Ham, Roast and Turkey Supreme
PREP TIME: 45 Minutes


The great thing about this dish is that it can be a filling for puff pastry shells or with the addition of milk and stock may become a rich cream soup. Begin with the same amounts you had in the previous recipe.


  • 3 cups turkey, diced
  • 3 cups roast, diced
  • 3 cups ham, diced
  • 1/2 pound butter
  • 2 cups onions, diced
  • 1 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 2 tbsps garlic, minced
  • 6 tbsps flour
  • 1 quart chicken stock
  • 2 cups heavy whipping cream
  • 1 ounce sherry
  • 2 cups button mushrooms, sliced
  • 1 cup grated cheddar cheese
  • 1/2 cup green onions, sliced
  • 1/4 cup parsley, chopped
  • 2 tbsps basil, chopped
  • 1 tbsp thyme, chopped
  • salt and pepper to taste
  • 6 puff pastry shells

In a heavy-bottomed dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and blend well to absorb the butter. Add the meat, blending well into the mixture. Add heavy whipping cream, blending well into the roux mixture. Add hot stock, one ladle at a time until thick, white sauce consistency is achieved. Bring to a low boil. Reduce to simmer, then add mushrooms, green onions, basil and thyme. Cook 20 - 30 minutes, stirring occasionally to keep from scorching. Additional stock may be needed should mixture get too thick. Add cheddar cheese and stir until melted totally into the sauce. Season to taste using salt and pepper. To serve place a ladle of the supreme into the center of a hollowed-out pastry shell as a perfect starter course, or serve two as an entree. This works well as a pot pie filling and may be made well in advance and frozen. If you wish to create a soup from this recipe, add additional stock or cream until soup-like consistency is achieved.

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