1/4 c. light raisins
Boiling water
1 1/2 c. herb seasoned stuffing mix
1/4 c. butter, melted
2 tbsp. water
1/2 c. milk
1 (10 3/4 oz.) can condensed cream of celery soup
1 1/2 c. cubed, cooked turkey or chicken
1 c. cooked or canned peas
1 (2 oz.) can chopped mushrooms, drained
1 tbsp. finely chopped onion
1-2 tsp. curry powder

In small bowl cover raisins with boiling water. Let stand 5 minutes; drain and set aside.

Combine herb seasoned stuffing mix, melted butter and the 2 tablespoons water. Reserving 1/3 cup of the mixture, press remaining stuffing mixture into a 9" pie plate to form a pie "shell".

Blend milk into soup; stir in turkey or chicken, peas, mushrooms, onion, curry powder and drained raisins. Turn mixture into stuffing lined pie plate.

Sprinkle reserved stuffing mixture over pie. Bake, uncovered at 375 degrees until pie is heated through, 30 to 35 minutes. Makes 6 servings.