Yield: 5 servings
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1 tablespoon plus 1 1/2 teaspoons flour
1 teaspoon instant minced onion
1/4 teaspoon salt
1/4 teaspoon mace
freshly ground pepper
1 1/4 cups light cream
2 cups cooked chicken or turkey, cut up
1 package (10 ounces) frozen green peas and pearl onions, cooked and drained
2 tablespoons pimiento, chopped
1 teaspoon lemon peel, grated
Stuffing Shells (below)
Preheat oven to 425 degrees.
In a large saucepan, combine flour, onion, salt, mace and pepper.
Gradually stir in cream.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in turkey, peas and onions, pimiento and lemon peel; heat through.
Pour hot mixture into Stuffing Shells.
Sprinkle reserved stuffing mixture around edge of each casserole.
Bake 5 minutes or until stuffing edge is light brown.
Stuffing Shells:
Toss 2 cups herb-seasoned stuffing, 1/3 cup margarine, melted and 1/4 cup water; reserve 1 1/4 cups.
Divide remaining stuffing mixture into 5 individual casseroles; press mixture against bottom and side of each.