Yield: 24 Servings
Measure | Ingredient |
---|---|
3 packs | Herb-seasoned stuffing mix |
\N \N | ; (7- or 8-oz) |
6 cups | Chicken broth |
6 \N | Eggs; well beaten |
3 cans | Condensed cream of mushroom soup |
\N \N | ; (10-oz) divided |
6 cups | Diced cooked turkey or chicken |
1½ cup | Milk |
2 tablespoons | Chopped canned pimento |
2 tablespoons | Snipped parsley |
Recipe by: St. Louis Post-Dispatch 4/7/97 Preheat oven to 350 degrees. Toss stuffing mix with chicken broth, eggs and 1½ cans of soup. Spread in two 9-by-13-inch pans. Top with turkey. Combine remaining 1 ½ 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.