Turkey in Stuffing Shells
Heat oven to 425F
1 tbsp. plus 1 1/2 tsp. flour
1 tsp. instant minced onion
1/4 tsp. salt
1/4 tsp. mace
freshly ground pepper
1 1/4 cups light cream
2 cups cut up cooked turkey or chicken
1 pkg. (10oz) frozen green peas and pearl onions, cooked and drained
2 tbsp. chopped pimiento
1 tsp. grated lemon peel
Stuffing Shells (below)

Stuffing Shells:
2 cups herb-seasoned stuffing
1/3 cup butter or margarine, melted
1/4 cup water
5 servings
In large saucepan, combine flour, onion, salt, mace and pepper.
Gradually stir in cream.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in turkey, peas and onions, pimiento and lemon peel; heat through.
Pour hot mixture into Stuffing Shells.
Sprinkle reserved stuffing mixture around edge or each casserole.
Bake 5 minutes or until stuffing edge is light brown.

Stuffing Shells:
Toss stuffing, butter and water; reserve 1 1/4 cups.
Divide remaining stuffing mixture into 5 individual casseroles; press mixture against bottom and side of each.