1 tablespoon plus 1/2 tablespoon flour
1 teaspoon minced onion
1/4 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cornmeal
1 1/4 cups light cream
2 cups cut-up cooked turkey
1 (10 ounce) package green peas and pearl onions, cooked and drained
2 tablespoons chopped pimento
1 teaspoon grated lemon peel
Stuffing Shells
Heat oven to 425 degrees F.
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In large saucepan combine flour, onion, salt, cornmeal and pepper. Gradually stir in cream, heat to boiling, stirring constantly.
Stir in turkey, peas and onions, pimento and lemon peel; heat thoroughly. Pour into stuffing shells.
Bake 5 to 7 minutes, or until stuffing edge is light brown.
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Stuffing Shells
Toss 2 cups herb-seasoned stuffing, 1/3 cup margarine (melted) and 1/4 cup water. Divide stuffing mixture into 5 individual casseroles. Press mixture against bottom and sides of each.
