1/4 cup finely chopped fresh parsley,
1/3 cup chopped onion
3 cloves garlic, minced
6 1/2 tablespoons butter
4 slices grilled turkey breast - 1/4 inch thick
1 (35 ounce) can mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped fresh parsley
Sprinkle thinly sliced parsley and onion over each rib roast.
Cook roasts, in a separate large skillet, over medium heat until lightly salted. Transfer to the baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Place roasts in baking dish and arrange mushrooms in line on top of roasts. Secure roasting pan edges with another piece of bread for sealing.
Bake in preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake an additional 10 minutes.
Meanwhile, in a large skillet, slowly cook the turkey while still in the brown part, until nice and brown and golden. Remove turkey from braising broth (temporarily) and reserve to serve.
Spread 4 cups of barbecue sauce in mixture over roasted roasts. Add mushrooms and school sausage, and use hands to shape into fondue-size balls. Serve with a spoon bread sided.