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Turkey 'n Stuffing Bake

Reviewed: Dec. 5, 2013
I made this twice, first time it was soupy (used skim milk), the second time I used almond milk and baked at 400 for 25 minutes, much better! I like the stuffing crust to be more crispy so this was perfect! The first time I used saltines since I didn't have the fried onions. Either way it was a hit in my house and such a nice way to use up extra turkey and stuffing without feeling like you are eating leftovers! ( I also substituted for cream of mushroom soup)
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