Here’s the recipe I used for my turkey stuffing casserole.  It is so easy and a great way to use left over turkey after Thanksgiving.  I had meant to include a picture of the completed dish but it got eaten before I could photograph it.  I know, I don’t even know what to say about that.

TURKEY STUFFING CASSEROLE

2 packages (6 ounce each) stuffing mix (I used cornbread)

2 1/2 cups boiling water

2-3 cups cooked diced turkey

4 cups steamed broccoli

2 cans cream of mushroom (or other) soups (I used fat free)

1 cup milk (I used skim)

8 ounces grated cheddar cheese (I used pepperjack lite), separated

Place the stuffing mix with the included spices in 9×13″ pan and pour water over.  Combine and smooth to cover bottom of baker.  Sprinkle turkey and broccoli evenly over stuffing.  In separate bowl, combine soup, milk, and about 2/3 cheese; pour over stuffing mixture.  Sprinkle remaining cheese over the top evenly.  Bake at 350 degrees for about 30 minutes, until bubbly.

ENJOY!