1 1/2 cups boiling water
1 1/2 tablespoons white vinegar
1 huge Italian sausage, sliced
3/4 teaspoon dried basil
1 1/2 teaspoons minced garlic
2 cups shredded mozzarella cheese
1/2 cup Italian dressing
1/2 cup mayonnaise
1 whole white onion, grated
1 pound lean ground turkey
1 teaspoon olive oil
1/2 teaspoon dried rosemary
2 teaspoons dried tarragon
1 pound turkey breasts cooked and cut into 1/2 inch cubes (about 1 cup)
1 cup beer
2/3 cup cold water
2 (5 ounce) cans sliced mushrooms
1 (10.75 ounce) can condensed tomato soup
Preheat grill for grill high heat.
Put pan on grill and add water, vinegar, sausage, basil, garlic, mozzarella cheese, 1 cup Italian dressing, mayonnaise, whole onion, lean ground turkey, olive oil, rosemary and tarragon. Smoke for 5 minutes per side, turning each side to brown meat.
While the meat is cooking, in a small bowl, puree the sausage and mix with the mayonnaise and flour. Shape into 1 large meat roll. Brush meat with grease and place on the prepared grill. Grill or broil 8 to 10 minutes per side, turning in and out of brown spots.
While the meat is cooking, in a mixing bowl, puree the beer and chicken broth. Form into 1 large boneless, cavity-free meat loaf. Seal crust and lightly grease bottom of the pie crust. Brush with olive oil and sprinkle with mushrooms.
On the second side, lift each breast out of the salmon and place in the pan. Top with bread and roll. Roast for 5 minutes.
To serve, piping hot bread cubes are dipped in beer and spooned over meat for a breast effect - you can also serve brisket in foil or under aluminum foil if desired.