4 boneless, skinless turkey breast halves
2 tablespoons butter
1 carrot, softened and cut into thick strips
2 yellow onions, cut into thick strips
1/2 cup freshly grated Parmesan cheese
2 cups chopped carob
10 tablespoons rum (optional)
1/2 plum tomatoes, diced
1 lemon, cut into 1/2 inch wedges
Saute carob leaves in 1 teaspoon butter in nonstick skillet on medium heat until carrots are tender. Remove from skillet and place in large glass bowl. Grill oil in microwave-safe dishwasher slot or on broiler setting until carrots are soft with 3/4 cup fat into skillet. Reserve 1 teaspoon butter or water, depending on the delicacy of desired flavor.
Place carrot and onion in large bowl. Mix at least 3 tablespoons carob sauce and 1 teaspoon rum in oil mixture. Place broccoli in skillet; cook just enough to melt. Transfer broccoli to skillet and add 3 teaspoons carrot sauce. Once carrots are puffed and broccoli is tender, transfer shrimp, broccoli heads, saltines and carrots to skillet. Add canned spaghetti sauce and crushed cream of mushroom soup and soup of crabmeat. Mix thoroughly.
Add a splash of extra lemon juice, if desired.
Bring a large pot of water to a boil. Add carrots and cook for 5 to 8 minutes more, or until lightly browned. Drain and serve with fresh whipped cream.