Good god, Spaw, that thing will send you to coronary central in a hurry! (Sounds great, but I would only be able to eat a couple of bites before it was too rich for me! Can you make it with soy cheese?)

I didn't tell you that the turkey breast I use has always been selected to be free of the whatever-percent solution they often inject into poultry (compensating because they presume that we will over cook it and that it needs tons of salt). I smoke it with some nice hickory or mesquite chips in my smoker, usually one pan is enough, for about an hour and a half. I bake it to perfection, keeping all of the drippings, and the nice smoky flavor goes into the gravy. It usually goes atop fresh homemade whole wheat bread.

It may not have tons of layers and be as labor intensive as yours, but with the quality of the ingredients, less is more!

It's an overcast rainy day here in Texas. Time for something warm and filling for dinner. Maybe I'll head over to the store and see if I can't find myself a nice turkey breast to smoke for dinner. Some nice chard from the garden on the side, and baked potatoes. Then tomorrow I'll make a loaf of bread and we'll have the turkey sandwiches. Mmmmmmm. . .

SRS