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1 bag (16 oz.) corn bread stuffing mix
¼ c. chopped onion
½ c. chopped celery
1 c. melted margarine
1 c. flour
2 tsp. salt
4 c. broth (turkey or chicken)
1 c. milk
4 eggs, beaten
1 carrot (cooked until soft enough to mash, or 1 jar baby food)
4 to 5 c. cooked turkey, (or chicken) chopped Prepare the stuffing mix as directed on package, adding the onion and celery. Grease a large casserole; spread stuffing for the bottom layer. In a large pot, heat the margarine, gradually adding flour and salt, stirring constantly. Slowly add broth and milk to paste. Cook until thick, stirring regularly. Add a small amount (couple of teaspoons) of this mixture into the beaten eggs (to prevent curdling), then add the eggs to the pot. Cook 3-4 minutes. Remove from heat. Add the carrot. Pour ½ sauce on top of stuffing. Cover with turkey. Cover with remaining sauce. Bake 1 hour at 325°.
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