Melt the butter in a skillet and saute the onion and garlic until transparent, stirring frequently with a wooden spoon. Add the turkey and stuffing, stirring to blend. Add the gravy, corn, parsley, salt, and pepper to taste. In a small bowl combine the eggs and cheese. Preheat the broiler. Transfer the turkey mixture to a 2-quart souffle dish, casserole, or au gratin dish. Add the egg and cheese mixture. Stir to combine all ingredients. Sprinkle the top of the hash with bread crumbs. Place the hash under the broiler until the bread crumbs begin to brown, about 7 minutes. Serve immediately. Serves 6 to 8.

Comments: So it's the day after and there you are with about 10 pounds of leftover turkey. What to do with it? Yes, you can make sandwiches, but then it might take until Christmas to polish off the bird. No, you have to come with a main course dish that will consume a big chunk of turkey all at once. One excellent suggestion is turkey hash -- a delicious dish that everyone loves and a recipe in which you can vary the ingredients at will and still create a culinary triumph.

Recipe Source: THANKSGIVING DINNER by Anthony Dias Blue and Kathryn K. Blue (c) 1990 Harper Collins, New York - 208 pages - $19.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 04-14-1995