- 2 cups herb-seasoned stuffing mix
- 1/2 cup melted butter
- 1 can cream of celery soup
- 1/2 cup milk
- 1 1/2 cups cooked turkey chunks
- 3/4 cup cooked peas
- 1 Tbsp. dried minced onion
- 1/8 tsp. pepper
Combine 1 1/4 cups stuffing mix with 1/4 cup butter in bowl mixing well. Press into bottom and side of 9 inch pie plate. Blend soup and milk in saucepan over low heat until smooth, stirring constantly. Add turkey, peas, onion and pepper, mixing well. Spoon into stuffing shell. Roll 3/4 cup stuffing into fine crumbs. Combine with 1/4 cup butter, mixing well. Spoon around rim of pie place in border. Bake at 425 degrees F for 10 minutes or until browned and bubbly.
By Robin from Washington, IA
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