Ingredients:

  • 6 cups Thanksgiving Stuffing, crumbled
  • 2 cups Cooked Turkey, shredded or diced
  • 1 cup Cranberry Sauce (canned or homemade), coarsely chopped if necessary
  • 1/2 cup Shredded Cheddar Cheese (optional)
  • 6 Large Eggs
  • 1 1/2 cups Milk (whole or 2%)
  • 1/2 cup Heavy Cream (double cream)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Shredded Swiss or Gruyere Cheese (Optional)
  • 2 tablespoons Butter, melted (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Spread crumbled stuffing evenly across the bottom of the prepared baking dish. Top with shredded turkey, followed by dollops of cranberry sauce. Sprinkle with cheddar cheese (optional).
  3. In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper until well combined.
  4. Pour the egg custard evenly over the stuffing, turkey, and cranberry layers.
  5. Sprinkle with Swiss or Gruyere cheese (if using). Drizzle with melted butter (if using).
  6. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the topping is golden brown. A knife inserted into the center should come out clean.
  7. Let the casserole cool for 10-15 minutes before slicing and serving.