This week Chef Folse introduces the viewer to the art of Taxidermy where the quality of the finished piece depends on not only the skill of the taxidermist, but also the hunter's treatment of the animal in the field. Whether you’re a hobbyist or a professional, anyone practicing taxidermy is required to have a Federal Migratory Bird Permit. This week Chef Folse is cooking what he considers the most flavorful wild game available in Louisiana…turkey. First prepared at the Roosevelt Hotel in New Orleans, Chef Folse re-creates Turkey & Oyster Poulette. Peppers, onions, celery, and garlic are sautéed in butter, and then mushrooms, dried thyme and bay leaves are added. Flour is stirred in, and the oysters, cooked turkey and ham are added to the pot. The dish is finished with heavy cream and white wine, and is ladled over French bread with slices of ham. Heading to Giles Island, Chef Folse creates a fabulous crawfish cornbread stuffing and oven-roasts a twenty pound wild turkey. The feast concludes with a Turkey Mole. The Mole consists of turkey stock, chilies, cloves, cinnamon, cilantro, raisins and chocolate blended in a processor until smooth and silky. Diced turkey is added to the spicy sauce and simmered. This tasty combination is served folded in soft, warm, flour tortillas.