Serves: 8
Total Calories: 1,253

1 3/4 cups butter or margarine divided
1 large onion chopped
6 cups cornbread or seasoned stuffing mix
1 1/4 cups chicken broth
1 (10-ounce) package frozen mixed vegetables thawed
8 slices thick cooked turkey breast
1/4 cup all purpose flour
2 cups milk
2 cups grated sharp cheddar cheese divided
salt to taste
freshly ground black pepper to taste

1. Preheat the oven to 350°F. Lightly grease a 3-quart casserole dish and set aside.

2. Place 2 tablespoons of the butter or margarine in a small skillet, and melt over low-medium heat. Add the onion and sauté until soft. Transfer the onion to a large bowl and set aside.

3. Place the remainder of the butter or margarine in the skillet, and heat until melted. Set aside.

4. Add the stuffing mix, chicken broth, vegetables, and 1 cup of the melted butter or margarine to the reserved onion, and stir to combine. Spoon the stuffing mixture into the prepared casserole dish, and arrange the turkey slices over the stuffing.

5. Place the remaining melted butter in a medium-sized sauce - pan, and heat over low-medium heat for 30 seconds. Stir in the flour. Then gradually stir in the milk. Cook, stirring constantly, for about 3 minutes, or until the sauce bubbles and thickens. Stir in 1 1/2 cups of the cheese, continuing to stir until the cheese melts and the sauce is smooth. Add salt and pepper to taste.

6. Spoon the sauce over the turkey, and sprinkle with the remaining 1/2 cup of cheese. Bake uncovered for 30 minutes or until brown and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 1,253
Calories from Fat: 698

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Turkey Sausage, Orange, and Pecan Stuffing
Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
How Big Is Your Bird?
Adjusting Cooking Time
Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
Turkey 'N' Cheddar Cheese Bake
Handle With Care
Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
Apricot-Stuffed Cornish Game Hens
Roast Duck With Raspberry Stuffing