Thanksgiving leftovers. Recipe lady that passed away gave me this years ago.

We have made this with our left overs and they were wonderful. I make a quick pan of cornbread just for this. It takes NO TIME AT ALL.

Turkey Corn Crisp Corn Cobbler

Ingredients

2 tablespoons butter, melted

3 cups leftover stuffing

1- 1/2 cup leftover cranberry sauce

3 cups leftover mashed potatoes

2 cups leftover turkey, chopped

2 cups leftover gravy, warmed

1- 1/2 or 2 cups leftover cornbread, cut into big chunks

Yields:

Preparation

Preheat the oven to 375˚F. (My oven is 350)

Brush a 8×8 casserole baking dish with melted butter.

Mix the turkey and gravy in a bowl and set it aside.

Add leftover stuffing to the bottom of the pan, pressing it down a little bit.

Then smooth a layer of cranberry on top of that.

Layer the mashed potatoes over the cranberry sauce.

Pour the turkey and gravy over the top of the stuffing and cranberry layer.

Use the leftover corn bread (or the bread that you make), scatter over the top, then drizzle with the remaining melted butter.

Place the dish on a cookie sheet in the oven or put foil on rack below the one that you are going to use. Bake until golden brown and bubbly, about 15 minutes.

I serve with a green salad ( I try to tell myself that it will balance everything out. smile)