1 stick (about 1/2 c.) butter
1 1/4 c. boiling water
3 1/2 c. seasoned stuffing crumbs
1 can (2.8 oz.) Durkee French fried onions
1 can cream of celery soup
3/4 c. milk
1 1/2 c. cubed cooked turkey
1 pkg. (10 oz.) frozen peas, thawed

Combine butter and water; stir until butter melts. Pour over seasoned stuffing crumbs; toss lightly. Stir in 1/2 can French fried onions. Spoon stuffing mixture into 9 inch shallow baking dish (1 1/2 quart). Press stuffing across bottom and up sides of dish to form a shell.

Combine soup, milk, turkey and peas; pour into stuffing shell. Bake, covered, at 350 degrees for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer. Makes 4-6 servings.

Three cups leftover stuffing may be substituted for butter, water and stuffing crumbs. If stuffing is dry, stir in water, 1 tablespoon at a time until moist but not wet.