4 slices bacon
2 slices white bread
1 tablespoon vegetable oil
6 ounces turkey breast
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon nutmeg
4 cherry tomatoes, halved
Chopped parsley, for garnish
Preheat the oven to 375 degrees Fahrenheit. Grease a casserole dish and set aside.
In a large skillet, cook the bacon over medium heat. Cook on each side until the slices are golden brown and crispy. Remove the bacon and set aside.
In the bacon grease, cook the bread slices until they are toasted on each side, about 2 minutes.
Meanwhile, make the bechamel by heating the butter in a small saucepan over medium heat.
Add the flour and stir with a whisk. Continue to cook, whisking as you go, until the mixture no longer smells like flour, about 5 minutes.
Slowly add the milk, whisking as you add, until the mixture is well combined. Bring the mixture to a simmer and cook, stirring, until the sauce has thickened. Remove from heat and add the nutmeg.
To build the casserole, place the toasted bread slices on the bottom of a greased casserole dish. Top them with the turkey, bechamel, cherry tomatoes and bacon.
Bake for 20 to 25 minutes, until the mixture is bubbling and warmed through.
Top with fresh chopped parsley.