With the holidays just around the corner, the following recipes are tasty ways to use up leftover turkey, stuffing, cornbread and canned cranberries.

Cornbread Salad
1 9×13-inch pan cooked cornbread, crumbled
1-1/2 c. mayonnaise
2 c. celery, sliced
1 green pepper, seeded and chopped
3/4 c. green onions, chopped
1 (5-oz.) jar green olives with pimentos, drained, rinsed and chopped
3/4 c. pecans, toasted and chopped
2 large tomatoes, chopped
1 tsp. sage
Pepper, to taste
10 slices bacon, cooked crisp and crumbled
1 jalapeno pepper, seeded and chopped

In bowl, combine all ingredients. Refrigerate 3-4 hours before serving. The recipe serves 12 and looks very festive on the holiday table.

Now for that leftover turkey, dressing and gravy, the below recipe makes a yummy casserole.

Crockpot Leftover Turkey and Stuffing
2-3 c. leftover stuffing or 1 6-ounce package stuffing mix prepared according to directions
2-1/2 c. chopped cooked turkey (or chicken)
2 c. zucchini, cubed
2 c. mushrooms, sliced
1 red or green bell pepper, cubed
1/2 c. onion, chopped
2 c. leftover gravy or 1 can of your favorite condensed cream soup

Combine all of the ingredients beginning with the chopped turkey in a large bowl. Layer half of the turkey-vegetable mixture in the crockpot. Top with half the stuffing, repeat layers. Cook covered on low setting for 5 hours or on high for 2 1/2 hours.

Through a lack of communication, several family members brought canned cranberries as their contribution to the dinner last year. Since then, I’ve been looking for dishes with cranberries. The below salad could also be served as a dessert.

Frozen Cranberry Salad
6 oz. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. mayonnaise
1 c. whole berry cranberry sauce
15-1/4 oz. can crushed pineapple, drained
1/2 c. chopped pecans
8 oz. frozen whipped topping

Cream the cheese with the sugar and blend in the mayonnaise. Mix in the next three ingredients until well blended. Fold in the whipped topping. Pour into molds or a greased 8-inch glass dish. Freeze until set.

Garnish with a dollop of sour cream on each salad at serving time.