First, preheat oven to 350 degrees and grease a 9 by 13 pan (I used glass). Then, mix up some cornbread batter: 2 to 2 1/2 cups cornmeal and 1 egg, plus enough milk to make it "mushy" and enough water to make the mixture pourable. Next, in another bowl add the following and mix together :
Can of creamed corn ( I felt like the "cream" in the creamed corn probably kept it moist
Can of green beans
About 2 cups of leftover turkey, cubed
About 1 cup leftover stuffing
Now, pour only enough of the cornbread batter on the bottom of the pan to cover it. Add turkey / veggie mixture and cover with remaining cornbread batter. Bake for 45 minutes. After I removed mine from the oven, I poured the leftover turkey gravy (had about 1/2 cup, which I watered down to make 3/4 cup so it would pour easier) over the top of the whole thing.
I served my Turkey Casserole with a simple lettuce & cheese salad, cranberry sauce and rolls. And guess what........we still have a half a pan left!!!!!! It's like a miracle turkey or something. "Clark, that's the gift that keeps on giving..." To freeze or not to freeze? That, dear readers, is the question. I did find a really neat illustration on The Culinary Chase that humorously illustrates the various areas on a turkey that makes for the best leftover uses. Check it out:
Of course, I didn't use the "suggested" cut of meat for my recipe. For tonight's casserole, I went with the "anything goes" approach. Meat was flying (pun INTENDED) into the bowl from wings, legs, back and anywhere else from whence I could scrape it. The final verdict: Hubby said, "That's good, babe!" (usually won't eat the dark meat) and cleaned his heaped-up plate. Son said, "Yeah, Mom it was fine" and chased it with a Hershey bar, chips and popcorn. Personally, I don't know if I can handle any more turkey for a few more weeks, so tomorrow might be a Hamburger Helper night on Ridgewood Circle.
Have a fun, frugal and fabulous night, from our house to yours!