1 pkg. Pepperidge Farm dressing
1 stick of butter
1 c. water
2 1/2 c. diced cooked poultry
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise
1 tsp. salt
2 beaten eggs
1 can evaporated milk (12 oz.)
1 can mushroom soup
1 c. grated cheddar cheese

Mix together the first three ingredients. Place 1/2 of the mixture in a buttered 9 x 12 baking dish. Mix together the next five ingredients. Add to dish; then put other half of the stuffing mixture on top. Blend the eggs with the evaporated milk. Pour over the casserole and refrigerate overnight. Remove one hour before baking and top with one can mushroom soup. Bake 45 minutes at 325 degrees. Add the grated cheddar cheese. Return to oven for 10 minutes. Let sit 1/2 hour before serving. Great way to use Thanksgiving turkey leftovers. Serves 8 to 10.