TURKEY STUFFING CASSEROLE1 cup chopped onion 1 cup chopped celery 1/2 cup butter or regular margarine 2 quarts soft bread crumbs (1/2-inch cubes) 1 teaspoon salt 1/2 teaspoon rubbed sage 1/2 teaspoon poultry seasoning 1/4 teaspoon pepper 3 cups cubed, cooked turkey 3 tablespoons butter or regular margarine 3 tablespoons flour 1/2 teaspoon salt 1 (13 3/4 ounce) can chicken broth 3/4 cup water 2 eggs, well beaten 2 tablespoons chopped parsley Saute onion and celery in 1/2 cup melted butter until soft. Combine bread cubes, 1 teaspoon salt, sage, poultry seasoning, and pepper in greased 3-quart casserole. Add onion mixture and toss gently. Toss with turkey. Melt 3 tablespoons butter in saucepan, blend in flour and 1/2 teaspoon salt. Add chicken broth and water; cook, stirring constantly, until mixture comes to a boil. Stir hot broth slowly into eggs; add parsley. Pour over turkey in casserole. Cover and bake in 350 degrees F. oven 30 minutes. Uncover and continue baking 15 minutes. Servings: 8 Source: Farm Journal's Great Home Cooking in America
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