Turkey-Stuffing Bake

• 1 cup water
• 1 cup chopped red bell pepper
• 12 cup uncooked long grain rice
• 12 cup chopped onion
• 1 (8 ounce) package herb seasoned stuffing mix
• 2 cups water
• 4 cups diced cooked turkey
• 3 eggs, beaten
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 12 cup sour cream
• 14 cup milk
• 2 teaspoons dry sherry

1. In a medium saucepan bring the 1 cup water to a boil.
2. Stir in the red bell pepper, rice, and onion; reduce heat to low.
3. Cover and simmer about 20 minutes or until rice and vegetables are tender and water is absorbed.
4. In a large mixing bowl, combine the stuffing mix and the 2 cups water.
5. Stir in turkey, eggs, and half of the soup.
6. Stir in cooked rice mixture; transfer mixture to a greased 3-quart rectangular baking dish.
7. Bake, uncovered, at 350F for 35 to 40 minutes or until mixture is heated through.
8. To make the sauce: in a small saucepan, combine the remaining soup, the sour cream, and milk; cook over low heat until heated through; stir in the sherry.
9. Let the casserole stand for 5 minutes before serving; cut into squares and spoon sauce over individual servings.

water, red bell pepper, long grain rice, onion, stuffing mix, water, turkey, eggs, condensed cream, sour cream, milk, sherry

Taken from www.food.com/recipe/turkey-stuffing-bake-162419 (may not work)