| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | St. Louis | Main dish | 24 | Servings |
INGREDIENTS
| 3 | Herb-seasoned stuffing mix | |
| 7- or 8-oz | ||
| 6 | c | Chicken broth |
| 6 | Eggs, well beaten | |
| 3 | Condensed cream of mushroom | |
| soup | ||
| 10-oz divided | ||
| 6 | c | Diced cooked turkey or |
| chicken | ||
| 1 1/2 | c | Milk |
| 2 | T | Chopped canned pimento |
| 2 | T | Snipped parsley |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 4/7/97 Preheat oven to 350 degrees. Toss stuffing mix with chicken broth, eggs and 1 1/2 cans of soup. Spread in two 9-by-13-inch pans. Top with turkey. Combine remaining 1 1/2 cans of soup with milk, pimento and parsley; pour over all, dividing evenly between pans. Cover with foil; bake for 55 to 60 minutes or until set. Yield: 24 servings. Served at St. Patrick Center, St. Louis. Posted to MM-Recipes Digest V4 #135 by novmom@juno.com (Angela Gilliland) on May 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 122
Total Fat: 13.5g
Cholesterol: 143.2mg
Sodium: 664mg
Potassium: 473.1mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 1.3g
Protein: 32.1g