1 tablespoon vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 (8 ounce) container sour cream
1 1/2 teaspoons salt or to taste
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
Heat oil in a large saucepan over medium heat. Sprinkle onion and garlic onto each onion slice. Cook until onion begins to turn golden brown. Slowly pour in sour cream, salt, and parsley. Stir until well blended.
Grate the cut pork on all sides.
Roast in a large skillet on medium high heat for 2 to 3 minutes, or until no longer pink in the center. Remove pork from skillet, chop, and set aside. Reserve lid of skillet for roasting beef.
Roast beef in oven for 5 minutes, turning pork faceup. Remove from oven, and place in skillet. Stir in vegetables, cream cheese, and brown sugar. Spoon sour cream mixture over pork, and stir constantly until sauce is thickened.
Roast turkey at 350 degrees F (175 degrees C) for 1 hour, roasting an additional 2 minutes. Bring a large pot of water to a boil. Add turkey and cook until fully cooked, about 5 minutes. Remove turkey, cut into 1 inch cubes, and discard skin. Roast 2 to 3 hours more, turning occasionally.
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