1 tablespoon olive oil
1 onion, thinly sliced
2 teaspoons dried garlic powder
3 pounds Italian sausage, sliced
1 pound turkey, cut into 1 inch pieces
1 1/2 tablespoons Worcestershire sauce
1 (23 ounce) can whole tomato juice concentrate
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
6 cloves garlic, minced
Heat olive oil in medium saucepan or griddle to medium heat. Add onion, garlic powder, sausage, turkey, 1 1/2 tablespoons Worcestershire sauce, whole tomato juice concentrate, tomato paste, rosemary and salt. Stir for 3 minutes or until completely heated through. Transfer mixture to the saucepan and reduce heat. Simmer over medium heat for 5 minutes. Remove from heat and let cool.
Meanwhile, in a medium bowl, combine white sugar, honey and 1 teaspoon Worcestershire sauce; blend thoroughly. Mix the wine deglaze mixture with tomato juice concentrate, tomato paste, rosemary and salt to form a sauce.
In a mixing bowl, sift together egg whites, egg yolks, garlic powder, 2 teaspoons Worcestershire sauce, whole tomato juice concentrate, tomato paste, rosemary and salt.
Gently fold mixture into the tomato mixture. Spread onto greased or parchment lined devices I, inserting 1 tablespoon of cheese into center of each skin. Lift edges of rim of cheese container slightly; place small spare cheese in center of each edge; gently flatten the under side of each lid. Corn for dipping and garnish with rosemary slices.
⭐ ⭐ ⭐ ⭐ ⭐