Turkey Stuffing Bake

 Turkey Stuffing Bake

2 T. butter

1/2 c. chopped onion

1/4 c. finely chopped celery 

1 c. cooked long grain rice

1 (8 oz.) package herb-seasoned stuffing mix

2 c. water

4 c. diced turkey or chicken

3 eggs

1 (10.75 oz.) can cream of chicken soup

1/2 c. sour cream

1/4 c. milk

1/2 tsp. poultry seasoning

1/4 tsp. freshly ground black pepper 

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking dish.

 

Melt the butter in a small saute pan.  Add the onion and celery; cook over medium heat until soft.

In a large bowl, combine the stuffing mix and the 2 cups water.  Stir in the turkey, eggs and half of the condensed soup.  Stir in the cooked rice and the cooked onion and celery.  Spread into the prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until heated through.  While this is cooking, combine the remaining 1/2 can of soup, the sour cream and the milk.  Cook over low heat until heated through, stirring occasionally.

Serve the turkey bake cut into squares with the sauce spooned over the squares.