2 tbsp. butter
1 1/2 c. packaged herb seasoning stuffing mix
1/4 c. finely chopped parsley
1 can cream of chicken soup, undiluted
1 c. leftover turkey gravy or canned gravy
2 c. cubed, cooked turkey

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole.

In medium saucepan, combine butter with 1/2 cup water; cook over medium heat until butter melts. Remove from heat, add stuffing and parsley. Toss lightly until stuffing is moist, set aside.

Combine soup with gravy in small saucepan mixing until smooth. Bring to boil over medium heat, stirring. Remove from heat. In casserole dish layer 1/2 of turkey, 1/2 gravy and 1/2 stuffing. Repeat. Bake, uncovered 30 minutes. Serve hot.