Turkey-Stuffing Bake

1. 1

   In a medium saucepan bring the 1 cup water to a boil.

2. 2

   Stir in the red bell pepper, rice, and onion; reduce heat to low.

3. 3

   Cover and simmer about 20 minutes or until rice and vegetables are tender and water is absorbed.

4. 4

   In a large mixing bowl, combine the stuffing mix and the 2 cups water.

5. 5

   Stir in turkey, eggs, and half of the soup.

6. 6

   Stir in cooked rice mixture; transfer mixture to a greased 3-quart rectangular baking dish.

7. 7

   Bake, uncovered, at 350F for 35 to 40 minutes or until mixture is heated through.

8. 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. 9

   Let the casserole stand for 5 minutes before serving; cut into squares and spoon sauce over individual servings.

No additional tips available.