Make these the next day (within 24 hours). Use fresh stuffing.
3 9x13 pans (8 to 10 servings each) OR 6 8x8 pans (4 servings each).
3 (8 ounce) packages crushed cornbread stuffing mix
celery, onion, and broth needed to make stuffing
10 to 11 cups cubed cooked turkey or chicken
2 cups (8 ounces) shredded Cheddar cheese
1/4 cup chopped fresh parsley, leaf only, flat leaf preferred
1 1/2 quarts thick turkey gravy
OR may substitute undiluted cream of celery, mushroom or chicken or mixture for part of the gravy
1 8 ounce can drained mushroom stems and pieces
1 (12 ounce) can evaporated milk
1 1/2 cup (6 ounce) shredded Swiss cheese
OPTIONAL 2 to 4 hard cooked eggs, chopped, stirred into each pan after thawing and before baking
Prepare stuffing mix according to package directions or family preference. Stir in turkey, parsley and Cheddar cheese.
Combine the gravy or soups and milk. Pour 1 cup each into three greased 13 x 9-inch baking dishes. Top each with turkey mixture and remaining
soup mixture. Sprinkle with Swiss cheese.
If not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
Or cover and freeze for up to 3 months, if desired.
To use frozen casseroles, thaw overnight in the refrigerator. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
Cranberry relish and additional gravy are the nicest acccompaniments for this casserole. Waldorf (apple-walnut) salad is very good, too.