1/4 cup margarine
1/4 cup boiling water
1/2 teaspoon lemon juice
1 teaspoon paprika
1/2 teaspoon paprika or to taste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 large onions, thinly sliced
In a medium skillet, heat margarine over medium heat. Add boiling water. Cook, stirring constantly, for about 5 minutes. Reduce heat to medium-low, cover, and cook for about 5 minutes, stirring constantly. Drain excess fat. Stir in lemon juice; cook for 2 minutes. Stir in paprika and paprika. Return skillet to medium heat. Add chicken broth and Worcestershire sauce. Bring to a boil. Stirring constantly, reduce heat to medium-low, and cook, stirring, for 5 minutes. Stirring constantly, add onions and cook for 2 minutes more.
Add sauce to skillet, reduce heat, and bring to a boil. Reduce heat to medium-low. Saute, stirring occasionally, for 5 minutes. Add chicken stock and chicken broth mixture to skillet. Bring to a boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally.
Remove chicken from sauce. Place in a medium bowl. Mix flour bread into A French Quarter Salad Bowl.
Layer chicken with flour bread stuffing, onions and turkey. Pour over salad and chicken.