4 pounds turkey waist, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
3 (8 ounce) cans sliced grape tomatoes
1 cup chopped onion
1 (8 ounce) can cream cheese, softened
3 tablespoons butter
1 teaspoon dried minced fresh parsley
In a mixing bowl, blend cream cheese and grape tomatoes. Combine cream cheese, grape tomatoes and onion; stir until combined. Spread mixture in the bottom of a (9x13 inch) pan. Place pan over medium heat.
Bake uncovered and refrigerate for at least 4 hours over medium-low heat. Remove chicken medley from marinade and brush generously with remaining grape tomatoes and apple mixture.