Recipe: Turkey Stuffing Casserole

TURKEY STUFFING CASSEROLE

1 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