1/4 cup butter, melted
4 tablespoons saffron
1 cup chopped fresh parsley
5 large eggs
Canola oil
1 tablespoon oil
2 cloves garlic, crushed
1 pinch dried dill
15 cloves fresh parsley, divided
1 1/4 cups chicken broth
1/2 cup milk
3/4 cup heavy cream
1 egg yolk
8 large eggs
Not packed dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Butter a medium baking sheet.
Place 1 1/2 teaspoons salt in a 9x13 inch baking dish. Pour in 1 cup of butter and saffron. Sprinkle half of parsley on each piece of bread. Spread turkey with 1 1/2 teaspoons of saffron and eggs. Spread reduced fat cream evenly over the crust. Sprinkle remaining parsley on top.
Using your fingers, lightly flour the bottom of the dish. Place in the oven and bake uncovered 10 minutes.
When done, toss the casserole with the wine and serve.