1 c. onion, chopped fine
1 c. celery, diced fine
1 tbsp. butter
8 oz. turkey, pastrami ground or diced fine
2 slices bread
1/2 c. parsley, chopped fine, divided
1 tsp. monosodium glutamate
1 tsp. fresh Rosemary, minced or 1/2 tsp. dried
8 cutlets form a boneless turkey breast
Flour
Vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup
1 pt. half and half cream

Saute diced onion and celery in butter until softened. Add ground pastrami; set aside.

Tear bread into pieces, place in food processor. Process to fine crumbs. Mix crumbs into turkey pastrami mixture. Add 4 tablespoons parsley, monosodium and fresh Rosemary. Place cutlets between plastic wrap and pound with a meat pounder until thin. Place a spoonful of filling on cutlet and roll into roulades. If necessary, insert toothpicks to hold. Lightly flour roulades and brown in oil until lightly golden. Place roulades in a casserole dish, set aside. Blend together, cream of mushroom soup and half and half. Pour sauce over roulades. Cover and bake in 350 degree oven for 45 minutes. Garnish with parsley and serve. Yield: 8.