Dylan's Fav

• 14 cup margarine or 14 cup butter
• 1 (120 g) packagestove top turkey stuffing mix
• 1 (284 ml) can cream of mushroom soup
• 12 cup sour cream (optional)
• 1 (398 ml) canwhole baby carrots, drained
• 1 (284 ml) can sliced water chestnuts, drained (optional)
• 2 cups diced cooked turkey or 2 cups cooked chicken
• 2 sliced green onions

1. HEAT oven to 350F MELT margarine in a 9 x 9 inch baking dish in oven.
2. Remove from oven and stir in contents of vegetable/seasoning pouch.
3. Mix in stuffing crumbs.
4. Reserve 1 cup of mixture.
5. SPREAD remaining stuffing crumbs evenly in bottom of dish.
6. BLEND soup and sour cream in a large bowl.
7. Stir in remaining ingredients; spread over stuffing crumbs in dish.
8. Sprinkle reserved stuffing over top.
9. Cover; bake 35 minutes.
10. Uncover; bake an additional 5 minutes.
11. **I don't use the sour cream or the water chestnuts and I add broccoli**

margarine, turkey stuffing mix, cream of mushroom soup, sour cream, baby carrots, water chestnuts, turkey, green onions

Taken from www.food.com/recipe/dylans-fav-113511 (may not work)