1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1/2 c. butter, melted
1 can cream of chicken soup
1 can cream of celery soup
1 (5 oz.) can Milnot
1 c. chicken broth (or turkey)
2-3 c. boned turkey
1 1/2 c. English peas, frozen
3 stalks chopped celery
1 onion, diced
1 1/2 oz. sherry

Mix stuffing and butter, cover bottom of 9"x13" casserole dish with half of stuffing mix. Mix soups, milk, broth, chicken, peas, celery, onion and sherry. Pour into dish and cover with the remaining stuffing mix. Bake in 350 degree oven for 30 minutes. Let stand 10 to 20 minutes before serving. Yield: 8 to 10 servings.