Turkey Corn Crisp: Leftover Thanksgiving Corn Cobbler
We're Gearing Up For The Biggest Day In Football With Brandon Co…
Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …
Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …
Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…
Rob Lowe On His "West Wing" Pride + What It's Like Working With …
How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…
Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…
What Are Rachael & John Reading Right Now? | Books To Read In 20…
How To Make Raw Mushroom & Escarole Salad | Rachael Ray
How To Make a Sage Advice Cocktail | John Cusimano
- 2 tablespoons butter, melted
- 3 cups leftover stuffing
- 1 cup leftover cranberry sauce
- 3 cups leftover mashed potatoes
- 2 cups leftover turkey, shredded
- 1 1/2 - 2 cups leftover gravy, warmed
- 1 1/2 cups leftover cornbread, cut into big crumbly chunks
Preheat the oven to 375F.
Brush an 8x8 baking dish with melted butter.
Add leftover stuffing to the bottom of the pan, squishing it down a little bit. Then smooth a layer of cranberry on top of that.
Layer the mashed potatoes over the cranberry sauce.
In a large mixing bowl, mix up the turkey and gravy, then pour over the top of the stuffing and cranberry layer.
Use the leftover corn bread, scatter over the top, then drizzle with the remaining melted butter.
Place the dish on a cookie sheet in the oven and bake until golden brown and bubbly, about 15 minutes.