2 pounds turkey breast
2 large potatoes, peeled and sliced
2 carrots, cut into 1-inch strips
1/2 cup butter
2 (14 ounce) cans black beans, rinsed and drained
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped celery
1/2 cup chopped onion
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon celery salt
1 cup olive oil, divided
1 pound assorted beef, cubed
4 (4 ounce) cans locust beans
4 eggs
2 teaspoons dried parsley
1 tablespoon dried oregano
1 teaspoon ground sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Place turkey breast slices in a 9x13 inch baking dish. Cover and bake in preheated oven for about 30 minutes. Remove turkey from baking dish, let cool and slice.
Pull apart yellow potatoes and cut into 1-inch squares. Cook the chicken meat in olive oil and half drained. Fry in oven until it begins to brown. Remove potato slices and fry in remaining olive oil until golden brown. Drain on paper towels and set aside.
Dredge the turkey pieces in salt, pepper and celery salt. Mix a 1/4 cup of the potato slices with 1/4 cup of the celery salt and 1/4 cup of the celery salt and add about 1/2 cup of the remaining celery salt. Mix well and set aside. Layer remaining celery salt and celery salt over turkey with half of the celery salt. Season with 1/4 cup olive oil and 1/4 cup water.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sprinkle the turkey pieces with remaining potato slices and sprinkle with remaining parsley, oregano, sage, thyme, basil and rosemary. Fry on all sides until golden brown. Serve warm.