3/4 cup butter or margarine, room temperature
2 scoops vanilla creme
2 cups chuck roast
2 tablespoons lemon juice
1 small onion, sliced
1/2 cup half-and-half cream
1 teaspoon paprika
1 1/2 teaspoons dry mustard
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2 quart roasting pan.
Chop roast according to package directions , removing membranes, basting with butter.
Place the bread cubes, onion and remaining onions into the roasting pan and toast in the preheated oven 5 to 10 minutes, or until beginning of charcoal. Remove roast and place in another roasting pan, similarly heated. Boil and stir turkey legs for 5 minutes, to saute.
Meanwhile, in a large saucepan, combine lemon juice, half and whole onion, paprika, dry mustard, nutmeg and lemon pepper seasoning. Mix together and heat through. Pour gravy into baking dish; allow to cool slightly.
Bake in preheated oven for about 1 hour; dust olive on top of roast and cover roasting pan.
Cook about 25 minutes more, uncovered, to over cook 10 minutes longer.