"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 c. turkey gravy 1 c. milk 1/2 c. parmesan cheese 1/2 c. swiss cheese 2 T. butter 1/4 c. milk with 2 T. cornstarch
Combine all and heat, while stirring, til thick. Place slice of toast in individual casserole, top with slice of turkey, 2 slices cooked bacon, 3/4 c. sauce. Drizzle with 1 tsp. butter, dust with paprika. Bake at 475 for 7—10 minutes.
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