1 pound ground turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup diced celery
1 teaspoon dried parsley
3/4 teaspoon dried oregano
1 (10 ounce) package frozen mixed vegetables
1/4 cup butter, melted
1 cup heavy whipping cream
1 teaspoon salt
1 cup sliced fresh mushrooms
1 cup chopped cooked chicken meat
Preheat oven to 400 degrees F (200 degrees C).
In a medium baking dish, mix celery, onion, celery and celery mixture. Sprinkle celery mixture over turkey.
Bake at 400 degrees F (200 degrees C) for 45 to 50 minutes, or until turkey is tender.
To make the stuffing, beat together the mixed vegetables and butter or margarine, until lightly browned. Mix in the flour, or until desired consistency is reached. Place turkey in a 9x13 inch baking dish. Top with mixed vegetables and stuffing mixture.
Bake for 1 hour longer and allow to cool.
Vegetable fillers: 1 1/2 pounds turkey legs, cut into 1-inch slices
1 quart vegetable oil
2 quarts milk
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together celery, onion, celery and celery mixture. Stir in the salt, oregano, parsley and pepper. Mix until well blended. Pour mixture into a 2 quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until chicken is cooked through and juices run clear. Cool and serve immediately.