1/2 c. (1 stick) butter
1 1/4 c. boiling water
3 1/2 c. seasoned stuffing crumbs
1 (2.8 oz.) can Durkee French fried onions
1 (10 3/4 oz.) can condensed cream of celery soup
3/4 c. milk
1 1/2 c. (7 oz.) cubed, cooked turkey
1 (10 oz.) pkg. frozen peas, thawed

3 cups leftover stuffing may be substituted for butter, water, and stuffing crumbs. If stuffing is dry, stir in water, 1 tablespoon at a time, until moist, but not wet.

Combine butter and water; stir until butter melts. Pour over seasoned stuffing crumbs; toss lightly. Stir in 1/2 can French fried onions. Spoon stuffing mixture into 9-inch shallow baking dish, 1 1/2 quart. Press stuffing across bottom and up sides of dish to form a shell.

Combine soup, milk, turkey and peas; pour into stuffing shell. Bake, covered, at 350 degrees for 30 minutes. Top with remaining French fried onions and bake, uncovered, 5 minutes longer.

Makes 4 to 6 servings.