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Cuisine

Turkey And Stuffing Casserole

Demonstrated by: Sandra Kinro.
Featured in Thanksgiving and Beyond on November 1, 1998.

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Ingredients:

Turkey And Stuffing Casserole

  • 4 cups bite-size turkey pieces
  • 1/3 cup butter or margarine
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 can (8 oz) water chestnuts, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups (1/2-inch size) soft bread cubes
  • 1 egg, slightly beaten
  • 3/4 cup milk
  • 1 can (10 3/4 oz) cream of mushroom, turkey, or celery soup
  • Bread crumbs, toasted almonds, or crushed potato chips, optional

Directions:

  1. Preheat electric oven to 350°F.
  2. Arrange turkey in a 1-quart casserole or 9-inch baking dish.
  3. In a skillet, heat butter; sauté onion, celery, and water chestnuts.
  4. Remove from heat and add salt, and pepper; stir well.
  5. Add bread cubes and toss lightly.
  6. Combine egg and milk; add to bread mixture.
  7. Spoon over turkey.
  8. Spread undiluted soup over bread mixture.
  9. Sprinkle with bread crumbs, almonds, or potato chips.
  10. Bake for 45 to 50 minutes.

Makes 6 to 8 servings.

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