Recipe | Turkey and Stuffing Bake by Sue Ready

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"This recipe was developed for a Thanksgiving meal at a senior center. It uses the traditional Thanksgiving ingredients but put all together in a casserole or 13 x 9 pan. A dish of cranberry sauce and a slice of pumpkin pie round out the meal. Advance preparation the day before makes this recipe easier to assemble. The following can be made ahead and bagged separately; turkey, white and wild rice and sauteed vegetables." - Sue Ready
  • 1 large red or green pepper-chopped in small pieces
  • 3/4 cup chopped onions
  • 1-1/2 cups cooked wild rice
  • 1-1/2 cups cooked white rice
  • 1-8 oz. package herb seasoned stuffing mix or Stove Top Turkey Stuffing mix
  • 2 cups chicken broth fat free and low sodium
  • 4 cups diced cooked turkey
  • 3 eggs slightly beaten
  • 1/2 can condensed cream of chicken soup mix
  • 1 cup slivered almonds
  • 1 small box of white mushrooms cleaned, patted dry and chopped

In a fry pan saute mushrooms, onions and peppers in 2 TB. butter and set aside, Cook wild rice and in last 20 minutes of cooking add in white rice-drain and set aside, Chop turkey into small chunks, Beat eggs slightly and add in 1/2 can soup mix and sauteed vegetables , Cook stuffing mixture according to package directions except substitute chicken broth for water, In a large bowl mix both rices, chopped turkey, sauteed vegetables, almonds and soup mixture, Add in stuffing mixture, Pour into a greased 13 x 9 pan and cover with foil, Bake 40 minutes at 350 degrees.

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