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This is a great weeknight supper dish. It freezes well, too.

• 2 cups cubed cooked turkey or chicken
• 3 cups soft bread cubes
• 1/2 cup melted butter (1 stick), divided
• 2 tablespoons finely chopped onion
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1-1/2 cups turkey or chicken stock
• 1/2 cup sherry (just regular dry sherry -- not cooking sherry)

Preheat oven to 350°F.

Combine the turkey, bread cubes, 3 tablespoons of the melted butter, onion and seasonings in a 1-quart casserole dish.

In a skillet over medium heat, stir together the remaining butter and the flour until smooth. Add the stock and sherry, stirring constantly, until mixture boils and thickens.

Pour sauce over turkey mixture. Gently stir until sauce is evenly distributed.

Bake at 350°F for 35. Makes about 5 servings.

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