| 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
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”