2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 1/2 pounds turkey
1/2 cup olive oil
1/2 cup white wine
2 onions, sliced
1 (4 ounce) can crushed pineapple, drained
1 (16 ounce) package cream cheese, softened
1/4 cup chopped fresh parsley
1 pint Arborio Multicolored Wine Sauce
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 tablespoon garlic, saute 10 to 12 minutes, stirring frequently.
Add 4 onions and saute 1 minute more. Add 2 1/2 cups of the canned crabmeat. Cook, stirring, for 1 minute or until onions are translucent. Stir in butter or margarine, stirring frequently. Season with salt and pepper. Top with one/4 cup crumbled garlic and browning sauce, if desired.