Turkey Au Gratin Casserole

• 1 stalk celery, sliced
• 1 medium onion, chopped
• 2 Tbsp. margarine or butter
• 2 c. milk
• 1 c. quick-cooking rice
• 1 1/2 c. diced, cooked turkey
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 c. herb-seasoned stuffing mix
• 1 c. shredded Cheddar cheese
• 1/2 c. mayonnaise-style salad dressing
• 2 Tbsp. olive oil
• 1 tsp. mild curry powder
• 1/2 large Red Delicious apple, cored and diced
• 1 large rib celery, diced
• 3/4 lb. cooked turkey breast, diced
• 8 small zucchini (2 to 2 1/4 lb.)
• 2 Tbsp. chopped, toasted, unsalted cashews

1. In medium-size bowl, whisk together salad dressing, oil and curry powder. Fold in apple, celery and turkey. Cover; refrigerate 30 minutes. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Cut slices into "sticks" and save for snacking. Using melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Reserve the flesh for salad or other uses.

celery, onion, margarine, milk, rice, turkey, cream of mushroom soup, cheddar cheese, mayonnaise, olive oil, curry powder, red delicious apple, celery, turkey breast, zucchini, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115602 (may not work)