Serves: 4
Total Calories: 510

5 tablespoons butter or margarine
1 teaspoon garlic salt
2 1/2 cups French bread cubes (about 4 slices)
2 slices bacon cut in pieces
3 cups mushrooms sliced (about 1/2 lb.)
1 cup green onion sliced (2 bunches)
2 cups turkey breast tenderloin cubed cooked (about 3/4 lb.)
1 teaspoon rosemary dried, crushed
1/8 teaspoon black pepper
5 tablespoons flour
1 cup chicken broth
1 cup half and half
1 tablespoon lemon juice

Preheat oven to 350°. Grease a shallow 1 1/2 -quart baking dish.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Stir in 1/2 teaspoon of the garlic salt, then bread cubes until well coated. Transfer to a pie plate and place in the oven for 10 minutes or until toasted.

In same skillet, saute bacon until crisp. Remove bacon set aside. Add remaining 3 tablespoons butter to bacon drippings. Saute mushrooms and green onions until tender. Add turkey, rosemary, remaining 1/2 teaspoon garlic salt and pepper. Sprinkle with flour. Cook and stir for 1 to 2 minutes or until lightly browned. Stir in chicken broth and half-and-half. Stirring, bring to a boil and boil until thickened. Stir in bacon and lemon juice. Transfer to baking dish. Top with toasted cubes.

Bake for 15 to 20 minutes or until mixture is bubbly around the edges.

Nutritional Facts:

Serves: 4
Total Calories: 510
Calories from Fat: 220

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