2 1/2 tablespoons grated Parmesan cheese
1 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon vegetable oil
2 tablespoons Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
salt and pepper to taste
1/4 cup grated Parmesan cheese
1 dash garlic powder
1 dash red pepper flakes
1/4 cup olive oil
1 1/3 cups water
1 (12 ounce) package frozen mixed vegetables
1 (16 ounce) can Italian-style corn, drained
2 tablespoons unsalted butter, melted
1 (4 ounce) can tomato paste
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Crust:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together Parmesan cheese, onion, garlic, oil, Italian seasoning, oregano, rosemary, salt, pepper, and chicken stock. Mix together well.
Place turkey breast carcass in the bottom of the bottle as well. Drain fat and place in the refrigerator until needed; discard.
Plate: In a small skillet, saute sausage in olive oil over medium heat. Mix in tomatoes and mayonnaise. Cook just until golden brown. Stir in corn and stir into the skillet. Stir in the liquid from the canned stock and tomato paste. Gradually whisk in the corn and chicken stock. Return to a simmer.
Meanwhile, in a large bowl, mix cooked turkey with chicken stock, tomato paste, Parmesan cheese, kosher salt, basil, ground black pepper, pasta and vegetables. Pour mixture over turkey body and stir to coat.
Bake at 350 degrees F (175 degrees C) for 1 to 2 hours. Turn fat side down and bake an additional 30 minutes.
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