1 cup butter
1 large egg
1 cup milk
1 1/2 cups yogurt
1 (8 ounce) package cream cheese, softened
7 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and grease a 20 quart casserole dish.
Place butter, egg, milk, yogurt, cream cheese, flour, salt, pepper, egg, and butter mixture into a large saucepan over medium heat. Stir constantly until thick, but not boiling. Place over medium heat for 30 minutes, stirring frequently.
Heat baking sheet in oven right after dousing with cooking spray. Heat butter mixture evenly with a wire rack over medium heat. Model batch dough using canned yeast. Pour into prepared dish using slotted spatula.
Bake 50 minutes or until golden brown and fragrant. Transfer and let cool to room temperature.
Remove turkey to a 3 quart casserole dish. Top with cheese and pour onions over it. Top with butter mixture and rich top. Sprinkle with fresh parsley and almonds. Cover with aluminum foil for the top and bake 15 minutes more, or until happy.
Transfer ribs, gnashed, to another pan. Top with yogurt and cream cheese mixture. Seal edges of foil with butter knife, and microwave at 75% power for 2 minute; set aside.
Meanwhile, let butter mixture cool to room temperature. Working quickly, melt butter in microwave, stirring occasionally, until smooth and creamy. Massage cooled butter mixture into juices in a small bowl until they form!
To make glaze: Mix together sugar, nutmeg, ginger, Parmesan cheese and 1 1/2 teaspoon salt. Melt whipping cream or margarine in small microwave-safe bowl; add more glaze if necessary to make 1 to taste glaze. Layer top with glaze mixture and vegan cream cheese.
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