"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey and Stuffing Bake Recipe

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This recipe for Turkey and Stuffing Bake, by , is from The Ohio Buckeye Junior Hereford Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachel Morgan

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (4 ounces) sliced mushrooms
cup of butter or margarine
cup diced celery
cup chopped onions
1 cups of HIDDEN VALLEY "The Original Ranch" Dressing, divided
⅔ cup of water
3 cups seasoned stuffing mix
⅓ cup sweetened dried cranberries
3 cups coarsely shredded cooked turkey (about 1 pound)

Directions:
Directions:
Drain mushrooms, reserving liquid; set aside. Melt butter over medium high heat in a large skillet. Add celery and onion; saute for 4 minutes or until soft. Remove from heat and stir in cup dressing, water and reserved mushroom liquid. Stir in stuffing mix and cranberries until thoroughly moistened. Combine turkey, mushrooms, and remaining cup of dressing in a seperate bowl; spread evenly in a greased 8-inch baking dish. Top with stuffing mixture. Bake at 350 for 40 minutes or until bubbly and brown.

Makes 4 to 6 servings

 

 

 

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