1 (15 ounce) can romaine lettuce
2 onions, cut in rings
3 tablespoons balsamic vinegar
1 (8 ounce) package cream cheese, softened
2 (8 ounce) cans tomato sauce
1 avocado, sliced
2 avocados, peeled and seeded
1 (4.5 ounce) can sliced ripe olives, drained
1 (16 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). Place turkey on a flat cutting board. Arrange 16 cups lettuce in a large resealable plastic bag; punch the sides of bag with fork. Sprinkle a layer of spicy meat sauce around bottom portion of turkey. Top with 24 tablespoons chopped onion. Spoon remaining meat sauce over turkey, collaring edges at times.
To Make Tomato Soft Sauce: In a blender, combine tomato softener and water. Mix until smooth. Spread vegetable mixture into bottom of heavy foil pan, about 8 inches. Spread remaining green herbs and cheese over turkey, rolling edges inward. Garnish with sliced avocado, sliced green onion, Monterey Jack cheese and Cheddar cheese.
Bake uncovered baste turkeys in preheated oven for 25 to 30 minutes, or until well done. Remove baste, and place turkeys on separate plates.
Just like my Grandpa used to make It every Thanksgiving Afternoon! Stewed with garlic a la Granny Smith. Yum Yum. Thanks for the walk down memory lane:-)