2 (1.5 fluid ounce) jigger peach liqueur
1 (8 ounce) package cream cheese
1 (4 ounce) can pumpkin
2 eggs
1 cup chopped onion
1 (10 ounce) can evaporated milk
1 (10.5 ounce) package frozen hash brown potatoes
1 medium onion, chopped
In a glass or metal bowl, combine peach liqueur, cream cheese, pumpkin, eggs, onion, evaporated milk and potatoes. Stir together. Refrigerate is 4 hours or overnight.
Slice hash browns lengthwise in half. Divide hash browns in large bowl. Place patties on serving plate. Place a piece on each side of each turkey breast. Roll each breast and cut into 6 triangles. Place pumpkin filling in center of each triangle, about 8 to 10 inches away from turkey breast. Secure with the wooden toothpicks or other airtight fastener.
Place hash brown halves on serving platter, spreading evenly. Top with orange slices. Spoon cream cheese mixture over hash brown halves. Drizzle with orange juice.
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