1 c. diced celery
1 c. chopped onion
1/4 c. butter
1 (14 oz.) pkg. herb seasoned cube stuffing
4 c. cooked turkey, cubed
1 can cream of chicken soup
6 eggs
3 1/2 c. milk
1 tsp. salt
1 tsp. sage

Saute celery and onion in butter until tender; cool. Layer stuffing, turkey, sauteed vegetables in buttered 9 x 13 inch pan.

Blend soup, eggs, milk, salt and sage; pour over other ingredients. Cover, refrigerate overnight. Bake, uncovered at 350 degrees until knife inserted in center comes out clean (60-75 minutes). Let stand 10 minutes. Cut into squares. Serves 10.