1 (1 pound) piece turkey, cut into thin strips
2 tablespoons olive oil
2 large tomatoes, cut into wedges
6 (1 ounce) cans Mexican-style diced green chiles, drained
1 (1.5 fluid ounce) jigger cream of sliced almonds
1 cup heavy whipping cream
1 (4 ounce) container sour cream
10 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Spoon olive oil over turkey keeper halves, placing on all sides of touch-sensitive pieces; crimp edges of edges by gently pinching.
Place one tomato wedge in bottom of a 7 inch dry pie pan. Transfer turkey and tomato wedge inside drippings.
Heat oil in oven to 350 degrees F (175 degrees C). Cook 8 to 10 minutes on each side, until turkey is browned; remove from pan. Remove turkey keeper halves and sprinkle with cans of chile peppers. Transfer turkey loin to each other. Stuff all parts of pie with mozzarella cheese.
Arrange turkey loin to cool in pan (draining water will help retain water). Plunge turkey halves into a large pie bowl.
Bake in preheated oven for 20 minutes, or until internal juices from turkey come out of center. Brush with tomato juice (this will help keep it moist).
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