Turkey-dressing bake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Herb-seasoned stuffing mix |
| ; (7- or 8-oz) | ||
| 6 | cups | Chicken broth |
| 6 | Eggs; well beaten | |
| 3 | cans | Condensed cream of mushroom soup |
| ; (10-oz) divided | ||
| 6 | cups | Diced cooked turkey or chicken |
| 1½ | cup | Milk |
| 2 | tablespoons | Chopped canned pimento |
| 2 | tablespoons | Snipped parsley |
Directions
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.