1/4 c. slivered almonds
1 tbsp. butter
1/3 c. dry bread crumbs
1 tsp. dried parsley
1 med. onion, chopped
1/4 c. butter
1/2 c. chopped celery
4 c. (7 oz.) pkg. cubed herb seasoned stuffing
4 oz. can mushroom pieces
1 tbsp. dried parsley
3 to 4 c. cooked chicken or turkey
10 3/4 oz. can condensed mushroom soup
1 c. milk
2 eggs

Combine almonds and butter in small uncovered dish. Microwave HIGH 2 to 3 minutes or until toasted. Stir in bread crumbs and parsley; set aside. Combine celery, onion and butter in 1 quart casserole. Microwave HIGH, uncovered, 4 to 5 minutes or until tender, stirring once. Layer seasoned stuffing cubes, mushrooms, parsley, turkey and onion mixture in lightly greased 12 x 8 inch glass baking dish. Combine soup, milk and eggs; pour over layered mixture. Press lightly to evenly moisten stuffing cubes. Sprinkle with crumb mixture. Cover with paper towel. Microwave HIGH 10 minutes, rotating dish once. Then microwave MED (50%) 6 to 7 minutes or until heated through. Makes 6 servings.