4 tablespoons olive oil
1 pound whole, nonfat egg, beaten
3 cups milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground nutmeg
1/4 cup cherry juice
In a Dutch oven, heat olive oil and cook onion and celery until tender. Remove from oven, cut in butter and yogurt until portion of onion is brown. Mix milk, egg, milk mixer and vanilla into the onion mixture. Cook and stir for 5 minutes, then sprinkle cherry juice on top. Place dish into a large resealable plastic bag. Seal bag and mold with butter or margarine.
Remove plastic bag from pan and cool completely.
Mix turkey, entire egg mixture, milk, nutmeg, cherry juice and marshmallow creme into pan. Pour this mixture over the top of the cream cheese layer, cover and refrigerate for at least 4 hours.