1 cup Canada Dry White Bread Crumbs
1 1/2 teaspoons prepared mustard
2 teaspoons prepared onion powder
4 large potatoes, peeled and cubed
2 (16 ounce) cans bolognese sauce with onion
1/2 cup chicken broth
Place 1 cup bread crumbs on the bottom of a 9 inch square pan.
Brush the turkey with 1/2 teaspoon mustard.
Sprinkle in garlic powder, onion powder, tomatoes, black beans, whole kernel corn, mushrooms, cabbage and other vegetables (except mushrooms and cabbage) and sprinkle with bread crumbs, banana peppers, salt and pepper.
Cover with aluminum foil, top tightly with a short piece of foil, and seal edges and upset parts of foil together. Arrange bread crumbs and celery bits under foil.
Brush turkey with mustard mixture; seal edges and press edges together. Season with salt, pepper and pepper. Sprinkle with cilantro and parsley. Heat grill oil to high for some grilling.
Grill turkey 2 1/2 hours on each side, turning every 15 minutes, until no longer pink, about 1 hour. Gently turn bird, turning carefully, 4 to 6 minutes. Tip glaze over turkey. Grill uncovered 4 to 5 minutes or until chicken is tender. Drain fat and spinach. Garnish with celery remaining. Heat grill oil to medium high and add grilling tool. Cover and cook 30 minutes over medium high heat, turning once. Using 1 2 tablespoon bolognese sauce, pour over meat to cover. Style with 1/2 tablespoon bolognese sauce. Garnish with parsley, basil, Parmesan cheese and celery, if desired. Serve hot.