Turkey Mornay - 18Qt. Roaster www.opencountrycampware.com

6 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
3 Cup Chicken broth
1-1/2 to 2 Cups Milk
18 Slices Turkey breast meat (approximately 3 Lbs.)
3 tsp. Grated Lemon peel
3/4 Lb. Sliced Prosciutto ham
3/4 Cup Margarine
3/4 Cup Grated Parmesan cheese
3/4 Cup All purpose flour
3 tsp. Chopped parsley
Salt and white pepper, to taste

Set Rack in Roaster Oven. Add 3 Cup water. Cover; preheat to 350 ̊ F.
for 20 minutes.
Place broccoli spears on Rack. Cover; steam 15 to 20 minutes or until
tender. Remove broccoli and Rack. Discard water from Cookwell, wipe clean.


Turkey Mornay - 18Qt. Roaster www.opencountrycampware.com

Meanwhile, melt margarine in medium saucepan over medium heat. Stir in
flour to form a roux. Gradually stir in broth and milk to desired thickness. Add
lemon peel, salt and pepper; stir. Remove from heat.
Lightly wipe Cookwell with cooking oil. Arrange broccoli in Cookwell;
layer turkey, then ham. Pour sauce over meat. Sprinkle Parmesan cheese and
parsley over the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes
or until bubbly hot.

Serves 10 to 12