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Scalloped Turkey and Potatoes Provencal
Serves 4-6.

1 to 1-1/2 pounds sliced turkey breast filets
1 egg (optional)
1 Tbsp. crushed garlic
1/4 cup 1 % fat milk
3/4 cup plain fine breadcrumbs
2 Tbsp. canola margarine
1 stalk celery
1 small onion
1/2 large green pepper
1 tsp. crushed garlic
1 tsp. (or more to taste) herbes d'Provence
1 tsp. salt
3 large red potatoes, sliced paper thin
3/4 cup reduced fat shredded cheese (optional--use swiss or cheddar)
fresh ground pepper to taste
1-1/2 cups 1% fat milk
1/4 cup white flour for sauces, such as Wondra

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

Heat canola 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 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. 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 grating of pepper.

Cover the casserole dish with aluminum foil and bake in a preheated
375 degree oven for 45 minutes. Remove foil. Bake for another
10-minutes, or until sauce is thick and potatoes are completely
tender. Let casserole rest 10 minutes before serving.


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