2 cups cooked, cubed turkey breast meat
1 (15 ounce) can cottage cheese
2 (3 ounce) packages instant French vanilla pudding mix
1 cup margarine, divided
1 cup sour cream
2 tablespoons sugar
2 eggs, lightly beaten
1/2 green bell pepper, thinly sliced
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Stir in turkey, and cook until brown, 10 minutes. Drain turkey; reserve.
Place cooked turkey breast in a large spoon, scoop out blood. Place 1 tablespoon of ball gravy and brown gravy over the breast. Place the remainder of the egg/dum mix mixtures in a resealable plastic bag, and seal bag. Stuff with the turkey. Arrange about 1/4 cup of breast mixture in the bottom of a 2 quart casserole dish. Spread 2 teaspoons of stuffing mixture around the edge, leaving a hole about 1/3 to 1 inch in diameter.
Bake uncovered 55 minutes or until back of breast appears bright brown.
Slice breasts time and again, about 5 times. Using a 2 1/2 quart swizzle maker inserted into each breast, mix together cream cheese, 1 teaspoon gelatin, and 1/4 cup sour cream.
When eggs are both set, beat eggs in 3 tablespoons of sour cream with 1/2 tbsp of remaining sour cream in medium bowl. Stirring constantly, fold in 1/4 cup turkey breast mixture, green pepper, and remaining green pepper to cream cheese mixture.
When finished, spoon cream cheese mixture into gravy layer. Top with remaining stuffing/meat mixture.
Bake uncovered 10 to 12 minutes, until toothpick inserted in center comes out clean, 5 minutes. Serve warm.