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TURKEY & STUFFING PIE
1 1/4 cups water
1/4 cup butter
3 1/2 cups seasoned stuffing crumbs
1 1/3 cups FRENCH'S® French Fried Onions
1 (10 3/4 ounce) can CAMPBELL'S® Cream of Celery Soup
3/4 cup milk
1 1/2 cups cubed cooked turkey
1 (10 ounce) package frozen peas, thawed and drained
Heat oven to 350°F. Heat water and butter in saucepan until butter melts. Remove from heat and stir in stuffing and 2/3 cup French Fried Onions.
Spoon stuffing mixture into 9-inch round or fluted baking dish, pressing mixture evenly across bottom and up sides of dish to form a shell.
Combine soup, milk, turkey and peas. Pour into stuffing shell. Bake, covered, 30 minutes or until heated through. Top with remaining onions. Bake 5 minutes until onions are golden.
Tips from French's
Tip: Substitute 3 cups leftover stuffing for the stuffing crumbs, water and butter above. Stir in 2/3 cup French Fried Onions and proceed as in step 2.
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reviewed by: wmcentee | Nov, 29, 2011
I crave this recipe for Thanksgiving leftovers! I serve it with cranberry sauce on the side. Sometimes I add mushrooms and add cream of mushroom soup instead of cream of celery soup. It is so good, especially on a cold night!