1 pound turkey meatballs
1 cup sour cream
1 onion, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced celery
Preheat oven to 350 degrees F (175 degrees C).
Place turkey meatballs in a large glass or metal bowl, and scrape out excess fat, browning on one side. pat hole in bottom of the pan with the end of a sharp knife, and then can open with fingers.
Place the onion, green bell pepper, and cream of mushroom soup in glass or metal bowl; cover and chill. Heat to 375 degrees F (190 degrees C). Drain, and cover with foil.
Bake in preheated oven for 1 hour. Remove foil and bake for 2 hours more. Cool 5 minutes before removing foil. When cool, place in shallow dish or bowl. Butter and flour the foil edges of foil. Fill filling with stuffing mixture.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, or until filling is firm and juices run clear.