4 chicken bouillon cubes
2 c. milk
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. ground thyme
1/8 tsp. pepper
3 c. diced cooked turkey
2 c. soft bread crumbs
1 c. celery, chopped fine
1/4 c. onion, chopped fine
1 tbsp. chopped parsley
3 eggs, slightly beaten

Preheat oven to 350 degrees. In a small saucepan over low heat dissolve bouillon cubes in milk. Add butter, salt, thyme, and pepper; cool slightly. In large bowl combine turkey, bread crumbs, celery, onion, and parsley. Combine bouillon mixture and eggs; add to turkey mixture. Mix lightly until blended.

Place mixture in buttered 1 1/2-quart casserole dish (may use 1 1/2 quart loaf dish). Place dish in pan of hot water. Bake 1 1/2 hours or until knife inserted near center comes out clean.

Remove dish from pan of water; let stand 10 minutes. Slice and serve with hot cranberry sauce.