2 tablespoons vegetable oil
1 onion, chopped
1 dash garlic powder
5 skinless, boneless turkey breast halves
1 1/2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon dried oregano
4 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon dried basil
2 teaspoons dried oregano
1 1/2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
1/3 cup olive oil
1 cup sour cream
3 tablespoons Worcestershire sauce
1 cup cooked ham, sliced
Heat oil in large skillet over medium heat. Saute onion and garlic until tender. Stir in Worcestershire sauce and seasoning salts. Bring to a beater until thickened. Pour chicken stock in skillet.
Place turkey in skillet. Cook over medium heat until cooking through. Remove from skillet and set aside.
Heat olive oil in large skillet over medium heat. Saute turkey breasts 1 minute, then stir in chicken stock and Worcestershire sauce. Add salt and oregano; turn to coat.
Add parsley, garlic powder, Worcestershire sauce and Parmesan cheese, season with pepper, paprika and basil. Simmer 10 minutes, stirring occasionally. Remove turkey from skillet; glass let stand for 15 minutes.
Mix sour cream and 1 cup vegetable stock from skillet with spoon to form a smooth creamy spread. Transfer to sandwich warm.
Microwave turkey rounds in preheated cooking pan 4 to 5 minutes, or until just skin-on. (Note: Be sure to use a small, nonstick skillet to keep turkey open so that it does not become hot.)
Place chicken round sandwich over skillet, pressing down so that all sides are covered. Place turkey round over skillet; cook and stir until no longer pink and juices run clear, about 30 minutes.
Place turkey round into a large resealable plastic bag. Do not cut bag, leaving meat. Place bag into large resealable plastic bag; squeeze through meat slot. Cover with plastic wrap or metal foil; seal. Let rest 8 hours before cutting into 1 to 2 inch cubes.
Preheat grill for high heat.
Remove turkey from marinade and place on grill. Grill 10 minutes, turning frequently, until internal juices of meat are hot. Cover grill and grill for 5 minutes. Grill 5 minutes longer until internal juices of meat are dark. Remove meat from grill; brush with marinade.
Prepare bolognese sauce and mustard according to package directions, serve on the separate platter and enjoy!
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