2 eggs, slightly beaten
4 tablespoons melted butter
1 package Pepperidge Farm herb stuffing
1 1/2 cups turkey or chicken broth
2 cups cooked turkey or chicken, cut up
2 tablespoons fresh parsley, minced
2 tablespoons onion, minced
3 cloves garlic, minced
1/2 tsp. black pepper
2 tablespoons minced green pepper


1 10.5 oz. can cream of celery soup
3/4 cup milk

This is a good way to use leftover turkey or chicken.

If you have any leftover gravy, up to 1/2 cup may be added to the broth (to equal the 1 1/2 cups called for).

In the Cooks.com test kitchen, we have also added whole cranberries and fresh mushrooms as a variation.

Combine all ingredients (except those for sauce) in the order listed. For extra flavor, the onion and garlic may be sautéed in butter before being added, but this is optional.

Grease a 9x5x3-inch loaf pan. Press mixture into pan and bake at 375°F for 30-40 minutes or until top is firm.

To make the sauce, combine celery soup with milk in a saucepan; simmer for 3 minutes. Pour half over the top of the loaf. Serve remaining sauce in a gravy bowl or ladled over the top of individual slices.