Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

From BHG.

Ingredients Nutrition

Directions

  1. In a medium saucepan bring the 1 cup water to a boil.
  2. Stir in the red bell pepper, rice, and onion; reduce heat to low.
  3. Cover and simmer about 20 minutes or until rice and vegetables are tender and water is absorbed.
  4. In a large mixing bowl, combine the stuffing mix and the 2 cups water.
  5. Stir in turkey, eggs, and half of the soup.
  6. Stir in cooked rice mixture; transfer mixture to a greased 3-quart rectangular baking dish.
  7. Bake, uncovered, at 350°F for 35 to 40 minutes or until mixture is heated through.
  8. To make the sauce: in a small saucepan, combine the remaining soup, the sour cream, and milk; cook over low heat until heated through; stir in the sherry.
  9. Let the casserole stand for 5 minutes before serving; cut into squares and spoon sauce over individual servings.

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