Turkey Stuffing Casserole

• 1/2 cup butter, cubed
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 8 cups cubed French bread (8 ounces)
• 3 cups cubed cooked turkey
• 2 large eggs
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup water
• 2 tablespoons chopped fresh parsley

1. In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish.
2. In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight.
3. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

butter, onion, celery, salt, sage, poultry seasoning, pepper, bread, turkey, eggs, butter, allpurpose, chicken broth, water, parsley

Taken from www.tasteofhome.com/recipes/turkey-stuffing-casserole/ (may not work)