Turkey With Cheese Fondue Sauce
|Cooked turkey breast||1 Pound|
|Marinated artichoke hearts||6 Ounce|
|Garlic||1 Clove (5 gm)|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1 Dash|
|Milk||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Cherry brandy||1 Tablespoon|
Overlap turkey in ungreased rectangular baking dish, 12 x 7 1/2X 2 inches.
Place artichokes on turkey.
Cook garlic in margarine in 1 1/2-quart saucepan over medium heat until garlic is light brown, about 3 minutes; reduce heat.
Blend in flour, salt, pepper and nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk and wine.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Stir in cheese and brandy until cheese is melted.
Pour sauce over turkey and artichokes.
Sprinkle with paprika.
Cook in 350Â° oven until hot and bubbly, about 20 minutes.