can (10-3/4 ounces) condensed cream of celery soup
1
package (10 ounces) frozen peas, thawed and drained
3/4
cup milk
*Three cups leftover stuffing can be substituted for water, butter and stuffing crumbs. If stuffing is dry, stir in water, 1 tablespoon at a time, until moist but not wet.
Preheat oven to 350°F. In medium saucepan, heat water and butter; stir until butter melts. Remove from heat. Stir in seasoned stuffing crumbs and 2/3 cup French Fried Onions. Spoon stuffing mixture into 9-inch round or fluted baking dish. Press stuffing evenly across bottom and up sides of dish to form a shell. In medium bowl, combine turkey, soup, peas and milk; pour into stuffing shell. Bake, covered, at 350°F for 30 minutes or until heated through. Top with remaining 2/3 cup onions; bake, uncovered, 5 minutes or until onions are golden brown.
Microwave Directions
In 9-inch round or fluted microwave-safe dish, place water and butter. Cook, covered, on HIGH 3 minutes or until butter melts. Stir in stuffing crumbs and 2/3 cup onions. Press stuffing mixture into dish as above. Reduce milk to 1/2 cup. In large microwave-safe bowl, combine soup, milk, turkey and peas; cook, covered, 8 minutes. Stir turkey mixture halfway through cooking time. Pour turkey mixture into stuffing shell. Cook, uncovered, 4 to 6 minutes or until heated through. Rotate dish halfway through cooking time. Top with remaining 2/3 cup onions; cook, uncovered, 1 minute. Let stand 5 minutes.
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