Yield: 24 Servings
|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|
|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.