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Turkey and Dressing Bake Recipe

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This recipe for Turkey and Dressing Bake, by , is from The Gile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Gallant

Category:
Category:

Ingredients:  
Ingredients:  
8 oz pkg herb seasoned stuffing mix
2 Tbs onion (finely chopped)
cream soup substitute (see below)
2 cups turkey or chicken stock
2 eggs (well beaten)
2 1/2 cups turkey meat, cooked and diced/shredded
1/2 cup milk
2 Tbsp pimento

Directions:
Directions:
Preheat oven to 350. In a bowl, toss stuffing mix with onion, 1/2 of the cream soup substitute, turkey or chicken stock & eggs. Spread mixture in oblong baking pan & top with diced turkey. Mix remaining 1/2 cream soup substitute with milk & pimento & pour over turkey and dressing. Cover pan with foil and bake in preheated oven for 45 minutes or until set


* cream soup substitute:
1 TBsp butter
3 TBsp all purpose flour
1/2 cup low sodium chicken broth (1 tsp natural chicken broth powder from natural food store)
1/2 cup skim milk
salt and pepper to taste

Melt butter in saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gently boil; cook, stirring constantly until it thickens. Taste and add salt and pepper as needed to taste. Use in casseroles in place of condensed cream soups

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
The cream soup substitute is a great, healthier alternative to using canned creamed soup and can be used in any recipe that calls for a can of cream of (mushroom, chicken, celery) soup. It doubles and triples well as needed.

We make this with leftover turkey at Thanksgiving time every year.

 

 

 

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