Name: Scalloped Turkey and Potatoes Provencal
Cook time: 55 min
Ingredients: 1 1/2 pound turkey breast filets; 1 egg (optional); 1 tablespoon crushed garlic; 1/4 cup 1 % fat milk; 3/4 cup plain fine breadcrumbs; 2 tablespoon canola margarine; 1 stalk celery; 1 small onion; 1/2 large green pepper; 1 teaspoon crushed garlic; 1 teaspoon herbes d'Provence; 1 teaspoon salt; 3 large red potatoes, sliced paper thin; 3/4 cup reduced fat shredded cheese (optional--use swiss or cheddar); fresh ground pepper to taste; 1 1/2 cup 1% fat milk; 1/4 cup white flour for sauces, such as Wondra

Scalloped Turkey and Potatoes Provencal

Try this French-inspired recipe in which crusted turkey breasts are baked on top of thinly sliced scalloped-style potatoes. You will love this indulgent yet not overly rich turkey dish.

Cooking Time55 min

Ingredients

1 1/2 pound turkey breast filets
1 egg (optional)
1 tablespoon crushed garlic
1/4 cup 1 % fat milk
3/4 cup plain fine breadcrumbs
2 tablespoons canola margarine
1 stalk celery
1 small onion
1/2 large green pepper
1 teaspoon crushed garlic
1 teaspoon herbes d'Provence
1 teaspoon salt
3 large red potatoes, sliced paper thin
3/4 cup reduced fat shredded cheese (optional--use swiss or cheddar)
fresh ground pepper to taste
1 1/2 cup 1% fat milk
1/4 cup white flour for sauces, such as Wondra

Instructions

Pat dry turkey breast filets. On one plate, combine egg (optional), milk, and crushed garlic. On another plate, put bread crumbs.
Heat canola margarine over medium-high heat in a frying pan. Dip filets in garlic-milk mixture, then crumbs, coating all of the filets before you begin. Just barely brown the filets on each side in the margarine. Do not cook through, only lightly brown each filet and set it aside.
Put celery, onion, green pepper, and crushed garlic in a food processor and process for 1-5 seconds, until mixture is chopped roughly, but not pureed. Stir in herbes de Provence and salt. Set mixture aside.
Slice potatoes paper thin. Assemble casserole as follows: Spray bottom of a 9" X 13" casserole with nonstick spray, or coat lightly with margarine. Layer one-half of potato slices in bottom of casserole. Layer all of the browned turkey filets on top of potatoes. Spread celery/onion/herb mixture atop each turkey filet. Sprinkle one-half of the cheese over turkey and vegetables. Grind some pepper on top. Lay the rest of the potato slices on top of the turkey
.
Whisk together the remaining milk and flour. Pour it slowly over the casserole. Top the casserole with the rest of the grated cheese and a grating of pepper.
Cover the casserole dish with aluminum foil and bake in a preheated 375 degree oven for 45 minutes. Remove foil. Bake for another 10-minutes, or until sauce is thick and potatoes are completely tender. Let casserole rest 10 minutes before serving.