2 tbsp. butter
1 1/2 c. packaged herb seasoned stuffing mix
1/4 c. finely chopped parsley
1 can cream of chicken soup (undiluted)
1 c. leftover turkey gravy or canned gravy
2 c. cubed cooked turkey

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. In medium saucepan combine butter with 1/2 cup water; cook over medium heat until butter melts.

Remove from heat and add stuffing and parsley. Toss lightly until stuffing is moist; set aside. Combine soup with gravy in small saucepan mixing until smooth. Bring to boil over medium heat, stirring. Remove from heat.

In casserole dish layer 1/2 of turkey, 1/2 gravy, and 1/2 stuffing; repeat. Bake uncovered 30 minutes. Serve hot.