Pheasant Casserole


Published: April 21, 2009


1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) package frozen mixed vegetables
1 pound cooked pheasant, cubed
1 (10.5 ounce) can chicken gravy
1 1/2 cups hot water
4 tablespoons butter, melted
1/4 teaspoon dried thyme

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.

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