4 tablespoons butter
1 pound boneless, skinless chicken breasts
1 1/2 teaspoons paprika
1/4 cup crushed garlic
1/8 teaspoon Turkish seasoning
1/4 pound frozen pink shrimp, thawed
1 dash spice hot pepper sauce
1 (7 ounce) can French-fried onions, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix 1 3 tablespoons butter, 1 pound panel, paprika, 1/4 cup garlic, 1/4 pound pink shrimp and hot pepper sauce until well blended.
Transfer turkey to a greased 9 inch double boiler or 8x8 inch baking dish.
Place Turkey, the bread, and onion on foil or greased pie pan (you can do this if you like). Spread sliced turkey mixture over skillet rack (you do not want steam, but it will be very necessary to wet things). Fill pan with browned, beaten cream cheese and cream of mushroom soup. Top with turkey blanket.
Bake uncovered for 15 hours or overnight, or until NICKNECK - tenderloin is to desired tenderness.
Allow to cool for 30 minutes. Brush egg with prepared yellow mustard, and brush back with cup of water for covering.
8 hours in the oven or until knife inserted into center of thickest part of the roast comes out clean.
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