1 (8 oz.) herb seasoned stuffing (3 1/2 c.) or 7 oz. pkg. Pepperidge Farm stuffing plus 2 c. bread crumbs
3 c. cubed cooked chicken or turkey or 2 lb. ground turkey, cooked
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
Dash of pepper
4 c. chicken broth, may use 4 chicken bouillon cubes in 4 c. water
6 slightly beaten eggs
1 recipe pimento mushroom sauce

Prepare stuffing as per directions for dry stuffing on bag. Spread into 9 x 13 inch pan. Top with layer of chicken or turkey.

In large pan melt butter, stir in flour and seasonings and cook gradually. Add cooled broth. Cook, stirring constantly, until thickened. Stir some hot mixture into beaten egg, then return all to hot mixture and pour over chicken.

Bake at 325 degrees for 40-45 minutes. Let stand 5 minutes to set. Cut in squares. Serves 15.

PIMENTO MUSHROOM SAUCE FOR POULTRY SCALLOP:

1 can condensed cream of mushroom soup
1/4 c. milk
1 c. dairy sour cream, no substitute, please
1/4 c. chopped pimento

Mix. Heat and stir until hot.