10 3/4 oz. can cream of mushroom soup, undiluted
8 oz. sour cream
1 c. milk
2 c. diced turkey
2 c. shredded cheddar cheese
3 c. herb seasoned stuffing mix (reserve 1 c.)
1 c. chopped celery
1/3 c. chopped onion
1 tbsp. dried parsley flakes
1/2 tsp. sage

Combine all ingredients except reserved stuffing mix; mix well (2 to 3 minutes). Pour into ungreased 2 quart baking dish; sprinkle with reserved mix. Bake at 350 degrees for 45 to 50 minutes or until bubbly in center. Preheat oven to 350 degrees. Yield: 5 (1 cup) servings.