Thanksgiving Leftover Casserole
4 cups seasoned stuffing
4 cups cooked turkey
2 celery ribs, finely chopped
1 cup frozen peas
1 cup fresh or frozen cranberries
½ cup chopped sweet onion
¼ cup flour
3 cups 2% milk
1 can (8 ¼ ounces) cream-style corn
½ teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1/3 cup coarsely chopped pecans
Layer stuffing cubes, turkey, celery, peas, cranberries and onion in a greased 13-by-9-inch baking dish.
In a large bowl, whisk flour, eggs and milk until smooth. Add corn, salt and pepper; mix well. Pour over top; let stand 15 minutes.
Meanwhile, preheat oven to 350 degrees.
When ready to bake, dot casserole with butter and sprinkle with pecans. Cover and bake in preheated oven 35 minutes. Uncover and bake 30 to 35 minutes longer or until a knife inserted near the center comes out clean.
Also, you can put cranberry sauce into your morning yogurt. If you are planning on freezing turkey sandwiches, be sure to butter the bread so the slices won’t get soggy. Leftover stuffing can be used in your next meatloaf or meatballs instead of bread crumbs. It can be fun to get creative with your leftovers. Let us know in the comments below your favorite way to serve Thanksgiving Day’s meal a second time.