Name: Turkey Dressing Casserole W/pimiento Sauce
Ingredients: 1 1/2 c Herb seasoned bread stuffing; 1 sm Onion chopped; 1 Rib celery chopped; 1/4 ts Poultry seasoning; 2 c Cooked turkey; diced; 1/4 c Butter; 1/4 c Flour; 1/4 ts Salt; 1/4 ts Black pepper; 2 c Chicken broth; 3 lg Eggs; 1/2 cn (10 3/4 oz) cream of mushroom soup; 1/4 c Sour cream; 1/4 c Pimiento; chopped

The Bible teaches that all sin, past, present, and future, is forgiven through faith in the atoning death and resurrection of Jesus Christ. Eternal destiny is sealed and set at the moment of justifying faith. Our depth of intimacy, fellowship and joy is certainly affected adversely when we fail to confess and repent of daily sin. But our eternal destiny has already and forever been determined. We must recognize the distinction between the eternal forgiveness of the guilt of sin that is ours the moment we embrace Jesus in faith, and that temporal forgiveness of sin we receive on a daily basis that enables us to experience the happiness of intimacy with the Father.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Casseroles	1	Servings

INGREDIENTS

1 1/2	c	Herb seasoned bread stuffing
1	sm	Onion chopped
1		Rib celery chopped
1/4	ts	Poultry seasoning
2	c	Cooked turkey; diced
1/4	c	Butter
1/4	c	Flour
1/4	ts	Salt
1/4	ts	Black pepper
2	c	Chicken broth
3	lg	Eggs
1/2	cn	(10 3/4 oz) cream of mushroom soup
1/4	c	Sour cream
1/4	c	Pimiento; chopped

INSTRUCTIONS

In bowl, combine stuffing, onion, celery and poultry seasoning and sprinkle
over the bottom of a medium sized baking dish. Place the diced turkey over
the top. Preheat oven to 325°. In a saucepan, melt the butter over moderate
heat, then add the flour, salt and pepper and stir for 1 minute. Add the
broth, stir until thickened, and remove from heat. In bowl, beat the eggs
and add a small amount of the hot broth stirring constantly, then add the
eggs to the broth, stirring constantly till well blended and smooth. Pour
the sauce over the turkey and dressing and bake till like custard, abt 45
minutes. In another saucepan, combine the soup, milk, sour cream and
pimiento and stir over moderate heat till well blended and hot. Cut the
dressing into squares and top with the pimiento sauce.
Recipe by: Family
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Oct 21, 1997

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