1 (8 oz.) pkg. herb dressing
1/2 c. butter, melted
1 c. water
2 1/2 c. cooked diced turkey
1/2 c. onion, chopped
1/4 c. chives, chopped
1/2 c. celery, chopped
3/4 tsp. salt
1/2 c. real mayonnaise
2 eggs, well beaten
1 1/2 c. milk
1 can cream of mushroom soup
3/4 c. water
1 c. shredded Cheddar cheese

Toss dressing, butter and water together. Put 2/3 in buttered 9x13 inch pan. Mix turkey, onion, chives, celery, salt and mayonnaise. Put on top of the stuffing mix. Mix eggs and milk, pour over entire dish. Cover with foil and refrigerate overnight.

One hour before baking, pour mushroom soup diluted with water over entire mixture. Return to refrigerator for 1 hour. Bake uncovered for 50 minutes at 325 degrees. Remove from oven and sprinkle grated cheese on top and return to oven for 10 minutes or until cheese melts. Keep leftover mixture in refrigerator at all times.