1. Heat oven to 400°. Grease 3-quart casserole. Heat soup and milk to boiling in 3-quart saucepan, stirring frequently. Stir in peas, cranberries and onions. Heat
to boiling, stirring frequently remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
2. Stir remaining ingredients until blended. Pour over stuffing mixture.
3. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.
HIGH ALTITUDE (3500 to 6500 feet): Use 1 1/2 cups milk instead of 1 1/4 cups.
NUTRITION FACTS: 1 Serving: Calories 505 (Calories from Fat 215) Fat 24g (Saturated 7g) Cholesterol 150mg Sodium 1050mg Carbohydrate 53g (Dietary Fiber 6g) Protein 25g % DAILY VALUE: Vitamin A 22% Vitamin C 14% Calcium 24% Iron 18% DIET EXCHANGES: 3 Starch 2 Lean Meat 1 Vegetable 3 Fat
BETTY'S TIP: Make a mid-week meal special by serving this cozy casserole with a side of cranberry-orange relish or cranberry sauce.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey and Corn Bread Stuffing Casserole recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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