3 med (1 1/2 c. finely chopped) onions
7 tbsp. butter
1 1/2 lb. (2 c.) mushrooms, finely chopped
6 - 7 slices bread, cubed
15 slices (1 lb.) turkey breast lunch meat

Saute onions in butter in large skillet until tender. Add mushrooms, saute and mix with bread cubes. Put some stuffing on one end of turkey slice and roll. Line rolls in 13 x 9 inch pan. Spoon mornay sauce over rolls. Sprinkle with Parmesan cheese. Bake in hot (400 degrees) oven for 20 minutes covered, 15 minutes uncovered.

MORNAY SAUCE:

3 tbsp. butter
4 tbsp. flour
13 3/4 oz. can chicken broth (College Town)
1 c. light cream or milk
3/4 c. shredded Swiss cheese (Baby Swiss is a little milder than regular Swiss)

Melt butter in medium saucepan. Blend in flour and cook 1 minute. Gradually stir in chicken broth. Cook, stirring constantly until sauce thickens. Stir in cream or milk; simmer, stirring occasionally on low heat for a few minutes. Remove from heat. Add shredded Swiss cheese.