Turkey-Stuffing Bake

From BHG.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  cup water
• 1  cup  chopped red bell pepper
• 1⁄2 cup  uncooked long grain rice
• 1⁄2 cup  chopped onion
• 1 (8 ounce) package herb seasoned stuffing mix
• 2  cups water
• 4  cups  diced  cooked turkey
• 3  eggs, beaten
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1⁄2 cup sour cream
• 1⁄4 cup milk
• 2  teaspoons dry sherry

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.