| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
St. Louis |
Main dish |
24 |
Servings |
INGREDIENTS
| 3 |
pk |
Herb-seasoned stuffing mix |
|
|
; (7- or 8-oz) |
| 6 |
c |
Chicken broth |
| 6 |
|
Eggs; well beaten |
| 3 |
cn |
Condensed cream of mushroom soup |
|
|
; (10-oz) divided |
| 6 |
c |
Diced cooked turkey or chicken |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Chopped canned pimento |
| 2 |
tb |
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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