1 pkg. plain Pepperidge Farm stuffing mix (8 oz.)
2 pkgs. herb seasoned Pepperidge Farm stuffing mix (8 oz. each)
5 cans chicken broth soup, undiluted, or 6 c. chicken broth
6 eggs, well beaten
3 (10 1/2 oz.) cans condensed cream of mushroom soup
8 c. cooked turkey, diced (or chicken)
1 1/2 c. milk
2 tbsp. canned pimento, chopped
2 tbsp. parsley

Toss stuffing mix with chicken broth, eggs and half of the mushroom soup. Spread mixture into two lightly greased 13x9x2 inch Pyrex dishes or aluminum baking pans. Top with cooked turkey or chicken. Combine remaining soup with milk, pimento and parsley. Pour over turkey mixture. Cover tightly with foil. Bake at 325 degrees for 55- 60 minutes, or until set.

Great for a holiday luncheon. Serve with cranberry sauce. Serves 24.