4 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons dried minced onion
1 tablespoon minced garlic
2 pounds cheese, cubed
1/2 cup chopped fresh mushrooms
In a medium saucepan, soften butter or margarine in microwave oven, stirring halfway through cooking time. Add onion and celery and garlic. Cook, stirring, until vegetables are tender, about 5 minutes. Heat to 375 degrees F (190 degrees C).
Remove turkey from pan, and place on rack in 10x15 inch roasting pan. Pour olive oil over all. Arrange cheese cubes over turkey; mix well. Pour mushroom mixture over turkey. Sprinkle cheese over mushroom mixture. Trim edges of roasting pan, and cut 5 inches along one edge to fit in roasting pan; don't cut through pan. Brush with olive oil.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until cheese is bubbly and top is golden brown. Remove from oven and let stand 5 minutes. Allow to cool to room temperature, then cover tightly with aluminum foil to prevent sticking. Eat immediately.
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