4 Cups Martin’s Potatobred Stuffing, prepared
4 Cups Cubed Cooked Turkey
2 Celery Ribs, finely chopped
1 Cup Frozen Peas
1 Cup Fresh or Frozen Cranberries
1/2 Cup Chopped Sweet Onion
1/4 Cup All-Purpose Flour
4 Large Eggs
3 Cups 2% Milk
1 Can (8-1/4 Ounces) Cream-Style Corn
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Tablespoons Butter
1/3 Cup Coarsely Chopped Pecans
Preheat oven to 350°. Layer first six ingredients in a greased 13×9-inch baking dish.
In a large bowl, whisk flour, eggs and milk until smooth. Add corn, salt and pepper; mix well. Pour over top; let stand 15 minutes. Dot with butter and sprinkle with pecans.
Cover and bake 35 minutes. Uncover and bake 30-35 minutes or until a knife inserted near the center comes out clean.