Turkey With Stuffing Crust (Oamc)

• 3 12 cups bread, cut into 1 inch cubes
• 14 teaspoon pepper
• 1 12 teaspoons marjoram
• 1 12 teaspoons sage
• 1 tablespoon lemon zest
• 4 ounces canned mushrooms, drained
• 12 cup peas, defrosted
• 12 cup butter, melted
• 13 cup chicken broth
• 1 cup celery, thinly sliced
• 1 cup onion, diced
• 12 cup mayonnaise
• 12 teaspoon salt
• 12 teaspoon pepper
• 3 12 cups cooked turkey, cubed
• 12 cup skim milk
• 10 34 ounces cream of mushroom soup
• 6 ounces swiss cheese, sliced thickly

1. Preheat oven to 325 degrees.
2. In large bowl, gently mix bread, pepper, marjoram, sage, lemon zest, mushrooms, peas, butter, and chicken broth.
3. Put celery and onion in microwave safe bowl, cover with cling wrap, and microwave about 5 minutes, add to bread mixture.
4. Spray two 8 inch square pans with cooking spray.
5. Divide the bread mixture between the two pans.
6. Mix mayonnaise, salt, and pepper in bowl, stir in turkey, put onto bread mixture.
7. Blend milk and soup in medium bowl; pour half over each pan.
8. Divide cheese between pans.
9. Bake for 45 minutes.
10. OR cover with foil, label, and freeze and later defrost in fridge for 24 hours.

bread, pepper, marjoram, sage, lemon zest, mushrooms, peas, butter, chicken broth, celery, onion, mayonnaise, salt, pepper, turkey, milk, cream of mushroom soup, swiss cheese

Taken from www.food.com/recipe/turkey-with-stuffing-crust-oamc-303092 (may not work)