Ingredients:
1 cup butter
3/4 cup flour
2 eggs, beaten
6 cups milk
1 cup grated parmesan cheese
1/4 cup heavy whipping cream
16 slices white bread
16 slices cooked turkey ( roast)
paprika
1 lb bacon ( to make 1 cup bacon bits)
1 cup tomatoes, seeded & diced
1/4 cup chopped fresh parsley
salt and pepper
Directions:
Melt the butter in a large saucepan.
Add flour stirring to make a roux; cook 2 to 3 minutes.
Thoroughly beat eggs; beat into milk.
While stirring, very slowly add milk mixture to butter mixture.
Stir in parmesan cheese.
Cook until mixture thickens, but do not boil.
This will take 30 to 45 minutes.
Mixture should heavily coat the back side of a large spoon.
Remove from heat.
Fold in whipping cream and add salt and pepper to taste.
Trim crust from bread edges.
Toast 10 slices in a regular toaster or place in pan under broiler till golden.
Do both sides.
Reserve remaining bread slices.
Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
Place the remaining 4 slices of toast in a 8x8x2-inch pan.
(If you can place all in one pan then do so.).
Top with slices of turkey.
Cover with sauce, dividing the sauce between the two casseroles.
Spread all of the sauce over the turkey.
Sprinkle with remaining parmesan cheese and paprika.
Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
While casserole is baking, fry bacon till crisp; drain on paper.
towels.
When cooled, break into bits.
Toast remaining slices of bread.
Cut in on a diagonal.
When casserole is done, place toasted bread around outer edge, point side up.
Garnish top of casserole with bacon bits and diced tomatoes.
Sprinkle with chopped parsley.
Serve while hot.
Servings: 8
Time preparation: 25 min.
Time total: 45 min.