1 tbsp. plus 1 1/2 tsp. flour
1 tsp. instant minced onion
1/4 tsp. mace freshly ground pepper
1 1/4 c. light cream
2 c. cut up cooked turkey or chicken
1 pkg. (10 oz.) frozen green peas and pearl onion, cooked and drained
2 tbsp. chopped pimiento
1 tsp. grated lemon peel
Stuffing shells (below)

Heat oven to 425 degrees. In large saucepan, combine flour, onion, salt, mace and pepper. Gradually stir in cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey, peas and onions, pimiento, and lemon peel, heat through. Pour hot mixture into Stuffing Shells. Sprinkle reserved stuffing mixture around edges of each casserole. Bake 5 minutes or until stuffing edge is light brown.

Stuffing Shells:
2 c. herbed seasoned stuffing
1/3 c. butter, melted
1/4 c. water

Toss herbed seasoning stuffing, butter, and water, reserve 1 1/4 cups. Divide remaining stuffing mixture into 5 individual casseroles. Press mixture against bottom and side of each.