8 c. cubed turkey, cooked
1 c. turkey gravy or turkey stock made from turkey bones and meat after roasting a turkey
2 (8 oz.) cans cream of celery soup
2 c. Pepperidge Farm stuffing mix (the crumbled kind, not cubed)
1/2 lb. celery, chopped extremely fine
butter
Salt & pepper to taste
4 tsp. poultry seasoning

Combine turkey cubes with half turkey stock and half of the cream of celery soup. Add salt and pepper to taste, put into a casserole dish. Then melt butter in frying pan. Add chopped celery, saute until transparent. Then add crumbled stuffing mix and cover the top of the turkey casserole. Bake 1/2 hour covered at 350 degrees and then 15 to 20 minutes uncovered until browned. (NOTE: It can stay in oven longer than 1/2 hour if there is a delay for whatever reason and uncovered only the last 15 or 20 minutes before serving). NOTE: Turkey mixture should be kind of solid not soupy before putting in oven. Add salad or garnish.

Peach half with a scoop of cranberry sauce (the jelly kind) in the center served on a lettuce leaf or bed of lettuce.