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Scalloped Turkey

Scalloped Turkey comes together with Garlic, Fat Milk, Plain Fine Breadcrumbs, Salt, and Reduced Fat Shredded Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 3/4 cup
• 1
• 1
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Pat dry turkey breast filets. On one plate, combine egg (optional), milk, and crushed garlic. On another plate, put bread crumbs.

2. 2

   Heat canola margarine over medium-high heat in a frying pan.

3. 3

   Just barely brown the filets on each side in the margarine.

4. 4

   Do not cook through, only lightly brown each filet and set it aside.

5. 5

   Put celery, onion, green pepper, and crushed garlic in a food processor and process for 1-5 seconds, until mixture is chopped roughly, but not pureed.

6. 6

   Stir in herbes de Provence and salt.

7. 7

   Set mixture aside.

8. 8

   Whisk together the remaining milk and flour.

9. 9

   Pour it slowly over the casserole.

10. 10

    Top the casserole with the rest of the grated cheese and a grating of pepper.

11. 11

    Cover the casserole dish with aluminum foil and bake in a preheated 375 degree oven for 45 minutes.

12. 12

    Remove foil.

13. 13

    Bake for another 10-minutes, or until sauce is thick and potatoes are completely tender.

14. 14

    Let casserole rest 10 minutes before serving.