6 ounces medium cream cheese
2 1/2 ounces Cheddar cheese
1/2 pound thinly sliced onion
1 pound reduced fat Swiss cheese
1/2 cup butter, melted
1 package (12) crushed brown sugar
1 cup shredded Cheddar cheese
1 large turkey breast, cut into 1/2 inch cubes
1 large onion, thinly sliced
1 (9 ounce) can sliced mushrooms, drained
2 tablespoons mayonnaise
1 tablespoon teriyaki seasoning
1/4 cup brown sugar
1 egg
1/4 cup milk
In a medium bowl, mix canola oil, cream cheese, diced onion, Swiss cheese, butter, brown sugar, and cheddar cheese. Mix until well blended. Spread mixture into a 9x13 inch baking dish.
Place remaining 2 cups of Parmesan cheese in middle of each dish, and spoon sauce over sliced turkey, onions, mushrooms, mayonnaise, iron ore, bacon, sausage, and mushrooms. Cover, and refrigerate overnight. Cover, and wrap in foil.
Cut shredded Swiss cheese into 6 thin slices. Top each slice with 1 slice bacon, 1 slice bacon, 1 slice onion, ham, and 1 slice Swiss cheese. Secure foil. Place spent marinated turkey on dish, and brush with remaining melted cream cheese; cover with foil. Seal foil, and refrigerate while warm.
Prepare marinated turkey by grilling bacon on preheated grill for 20 minutes. Discard strips of bacon, grease a large bottomed casserole dish, and press any remaining bacon into bottom.
Place bacon strips on cover. In medium bowl, combine brown sugar, 1 cup Cheddar cheese, 1 cup stuffed white mushrooms, 1 egg, 1/4 cup milk. By mixing that mixture together with some of the cream cheese mixture, you get a very light and fluffy mixture. Spoon that over the turkey.
Cover with foil, and refrigerate overnight. This will allow the cream cheese mixture to cook on its own. Preheat the oven to 400 degrees F (200 degrees C).
Leave marinating foil open on the center of the ahearne baking dish. Brush egg and 1/4 cup milk.
Bake uncovered 12 to 15 minutes in the preheated oven, until eggs are cooked through and browned. Serve crispy, or serve without cream cheese.
⭐ ⭐ ⭐ ⭐ ⭐