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From Pepperidge Farm Stuffing, 1959

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 2 eggs, slightly beaten
 4 tbsp melted butter
 1 package Pepperidge Farm Stuffing
 1 ½ cups turkey or canned chicken broth
 2 cups cooked turkey, cut up
 2 tbsp parsley
 1 tbsp minced onion
 2 tbsp minced green pepper
 1 can condensed cream of celery soup
  cup milkadd a little more if necessary

1

Mix together all ingredients, in the order listed, except celery soup and milk. Turn into a greased 9x5x3 inch loaf pan. Bake at 375-degree oven for 30 to 40 mins or until firm.

2

For Sauce: Blend one can condensed cream of celery soup with ⅓ to ½ cup milk, in saucepan. Simmer about two minutes. Pour over loaf.

Ingredients

 2 eggs, slightly beaten
 4 tbsp melted butter
 1 package Pepperidge Farm Stuffing
 1 ½ cups turkey or canned chicken broth
 2 cups cooked turkey, cut up
 2 tbsp parsley
 1 tbsp minced onion
 2 tbsp minced green pepper
 1 can condensed cream of celery soup
  cup milkadd a little more if necessary

Directions

1

Mix together all ingredients, in the order listed, except celery soup and milk. Turn into a greased 9x5x3 inch loaf pan. Bake at 375-degree oven for 30 to 40 mins or until firm.

2

For Sauce: Blend one can condensed cream of celery soup with ⅓ to ½ cup milk, in saucepan. Simmer about two minutes. Pour over loaf.

Turkey Loaf With Stuffing

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