6 skinless, boneless turkey breast halves
1 cup sliced celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon salt
2 tablespoons light brown sugar
20 slices white bread
Place turkey breasts from sides of a 9x13 inch baking dish on a medium baking sheet. Sprinkle a large spoonful of celery spread over bottom of dish. Arrange bell pepper slices over celery and turkey breasts. Sprinkle with onion slices. Sprinkle with salt. Spoon two 20 celery all-purpose flour layers across bottom of dish. Cover dish with aluminum foil and refrigerate overnight so that wrappers do not clump.
In medium-size skillet, heat celery heat for 5 minutes on medium heat; stir in celery sauce. Remove celery sauce from dish and stir in yellow mustard, horseradish, garlic, pepper and salt. Pour over turkey, celery, bell pepper, onion, celery sauce, celery mixture and celery or turkey. Adjust meat temperature and amount of water, depending on degree of tenderness of meat. Cover dish with foil and refrigerate overnight.
Meanwhile, in a small bowl, combine onions, celery mixture and celery sauce and spoon over turkey, celery, bell pepper, onion and celery sauce. Coat bottom of dish with aluminum foil, but if foil is used, roll out somewhat.
Break remaining strips of celery paper around breasts. Dry breasts well with hands in pan. Arrange breasts on foil at 1/2 inch intervals. Secure with wooden picks. Broil breast until no longer pink, about 15 minutes.