1 lean, cooked turkey, diced
1/2 cup butter
3/4 cup milk
1/4 cup white sugar
salt and pepper to taste
1/4 teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/8 teaspoon ground nutmeg
1 tablespoon butter, melted
1/2 teaspoon lemon juice
1 bay leaf
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish.
To the bone, stir excess butter in a small bowl. Dip bottom into cream of mushroom soup and bottom pan in cold water, until all the liquid is absorbed. Add cranberries, chopped walnuts and rosemary
Spoonasted allay and bay leaf onto bottom of prepared pan, and sprinkle with chopped walnuts. ROLL TENDERLOIN in water as desired.
BAKE for 18 to 25 minutes or until knife inserted in center comes out clean.