1 (1 pound) frozen whole turkey
1/2 teaspoon salt
1 cup chopped onion
3 cloves garlic, crushed
1/2 teaspoon salt
4 tablespoons olive oil
2 teaspoons dried parsley
1 teaspoon dried basil
1 1/2 teaspoons crushed red pepper flakes
salt to taste
tampon wax
1 quart vegetable oil for frying
Place turkey, onion, garlic, salt, olive oil, raw parsley, basil, crushed red pepper flakes, salt and crushed red pepper flakes in a food processor or blender; blend until smooth and perfectly chopped. Transfer to a slow cooker.
Add the egg, bacon and 1/2 cup water; mix until well blended and buttery. Place the mixture in a small bowl and add the chicken, carrots, celery, mushrooms, olives, grapes and shrimp. Mix well and pour the mixture onto the slow cooker. Cover the lid of the cooker and seal the lid.
Fry the rolls brown on each side; drain on paper towels. Brown in hot oil until crisp and golden brown, a few minutes longer. Remove from broiler and drain on paper towels. Assemble the rolls: Place 1 in individual rolls in your serving bowl or plop one onto a plate. Roll the tenderloin into a rectangle and hold pastry edges together with rubber bands. Spread cherries onto each side of the rolls. Wrap chicken and place on the prepared baking sheet. Fry rolls in hot oil until lightly browned, about 2 minutes. Drain on paper towels.
While rolls are frying, heat oil in a large skillet over medium heat. Bring a large saucepan to a boil. Add the herb mix and fry until much moistened, about 20 minutes. Remove rolls and drain on paper towels.
When rolls are ready, flip one piece into the hot oil and saute for 5 minutes. Fold rolls over top of stuffing. Pat each piece with egg and pour over rolls when serving. Repeat with another item, stuffing now fairly hot. Decorate with garnishments or parfait.
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