2 tablespoons olive oil
1 pound mozzarella cheese
1/2 cup dry vermouth
2 tablespoons white wine
1 teaspoon vanilla extract
8 ounces cream cheese
2 tablespoons grated Parmesan cheese
In a large pot heat oil over medium heat. Put chicken in pan and scramble, scraping pot from bottom to top, until lightly browned (optional). Remove chicken and set aside.
Heat grated cheese in microwave oven until melted (optional).
Place turkey in pan and add 1/2 cup water to pot. Boil uncovered stirring occasionally.
Stir into skillet. Cook over medium heat, turning occasionally with fork, until turkey is browned and juices run clear (approx. 1 to 2 hours). Remove turkey from pot and remove all but 1 cup of fat.
Return chicken to pot with water, cream cheese, cheese, and fat. Mix so that excess liquid is absorbed. Pour over all of chicken and simmer over low heat for about 1 hour.