AuthorRetroRuth
From Pepperidge Farm Stuffing, 1959
[cooked-sharing]
2 eggs, slightly beaten
4 tbsp melted butter
1 package Pepperidge Farm Stuffing
1 ½ cups turkey or canned chicken broth
2 cups cooked turkey, cut up
2 tbsp parsley
1 tbsp minced onion
2 tbsp minced green pepper
1 can condensed cream of celery soup
⅓ cup milk
1
Mix together all ingredients, in the order listed, except celery soup and milk. Turn into a greased 9x5x3 inch loaf pan. Bake at 375-degree oven for 30 to 40 mins or until firm.
2
For Sauce: Blend one can condensed cream of celery soup with ⅓ to ½ cup milk, in saucepan. Simmer about two minutes. Pour over loaf.
CategoryCuisine, Leftovers, Main Dish, Meatloaf, Packaged Food, Season & Holiday, Thanksgiving, Turkey
Ingredients
2 eggs, slightly beaten
4 tbsp melted butter
1 package Pepperidge Farm Stuffing
1 ½ cups turkey or canned chicken broth
2 cups cooked turkey, cut up
2 tbsp parsley
1 tbsp minced onion
2 tbsp minced green pepper
1 can condensed cream of celery soup
⅓ cup milk
Directions
1
Mix together all ingredients, in the order listed, except celery soup and milk. Turn into a greased 9x5x3 inch loaf pan. Bake at 375-degree oven for 30 to 40 mins or until firm.
2
For Sauce: Blend one can condensed cream of celery soup with ⅓ to ½ cup milk, in saucepan. Simmer about two minutes. Pour over loaf.
