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
Heat oven to 425 degrees F.
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.
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.