Name: Turkey and Potatoes Provencal
Cook time: 55 min
Ingredients: 1 1/2 pound turkey breast filets; 1 tablespoon crushed garlic; 3/4 cup plain fine breadcrumbs; 2 tablespoon margarine; 1 stalk celery; 1 small onion; 1/2 large green pepper; 1 teaspoon crushed garlic; 1 teaspoon herbes d'Provence; salt to taste; 3 large red potatoes, sliced paper thin; 3/4 cup low-fat shredded cheese; pepper to taste; 1 1/2 cup and 1/4 cup, non-fat milk; 1/4 cup white flour for sauces, such as Wondra

Turkey and Potatoes Provencal

Nobody gets sick of Thanksgiving turkey, so why not make another great meal using the leftovers? Try this scalloped turkey recipe and you'll love the results. Turkey and potatoes provencal is a hearty, delicious meal.

Cooking Time55 min

Cooking MethodCasserole

Ingredients

1 1/2 pound turkey breast filets
1 tablespoon crushed garlic
3/4 cup plain fine breadcrumbs
2 tablespoons margarine
1 stalk celery
1 small onion
1/2 large green pepper
1 teaspoon crushed garlic
1 teaspoon herbes d'Provence
salt to taste
3 large red potatoes, sliced paper thin
3/4 cup low-fat shredded cheese
pepper to taste
1 1/2 cup and 1/4 cup, non-fat milk
1/4 cup white flour for sauces, such as Wondra

Instructions

Pat dry turkey breast filets. On one plate, combine milk and crushed garlic. On another plate, put bread crumbs.
Heat margarine over medium-high heat in a frying pan. Dip filets in garlic-milk mixture, then crumbs, coating all of the filets before you begin. Just barely brown the filets on each side in the margarine. Do not cook through, only lightly brown each filet and set it aside.
Put onion, green pepper, celery and crushed garlic in a food processor and process for 1-5 seconds, until mixture is chopped roughly, but not pureed. Stir in herbes de Provence and salt. Set mixture aside.
Slice potatoes paper thin. Assemble casserole as follows: Spray bottom of a 9" X 13" casserole with nonstick spray, or coat lightly with margarine. Layer one-half of potato slices in bottom of casserole. Layer all of the browned turkey filets on top of potatoes. Spread celery/onion/herb mixture atop each turkey filet. Sprinkle one-half of the cheese over turkey and vegetables. Grind some pepper on top. Lay the rest of the potato slices on top of the turkey.
Whisk together the remaining milk and flour. Pour it slowly over the casserole. Top the casserole with the rest of the grated cheese and a little bit of pepper.
Cover the casserole dish with aluminum foil and bake in a preheated 375 degrees F oven for 45 minutes. Remove foil. Bake a little while longer until sauce is thick and potatoes are completely tender (usually about 10 mintues). Let casserole rest 10 minutes before serving.