Here’s a frugal dish, made from Thanksgiving leftovers, adapted from a cookbook with a very long name: “A Grassroots Survival Company Cookbook of Memories, Remedies & Recipes from the Great Depression” by Mark & Buffy Nichols, printed in 1980. The original recipe calls for chicken and a more from-scratch approach, but turkey and a simple re-arrangement of the trimmings works just fine.
Enough leftover stuffing to cover the bottom of a 9 x 13″ pan about 1 inch-deep.
About 1/2-1 cup of cranberry sauce, if desired
About 3-4 cups of leftover cooked turkey, cut into bite-size pieces
About 3-4 cups of leftover cool or lukewarm turkey or chicken gravy
2 large eggs
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13″ pan. Spoon the stuffing into the pan and spread it around evenly. Spoon and spread enough cranberry sauce over the top of the stuffing to make a thin layer. Top with the cooked turkey. In a medium-size bowl, whisk the eggs and the cool or lukewarm gravy together [hot gravy would cook the eggs] and then pour evenly over the turkey and dressing.
Bake 35-40 minutes. Serves 6.