Cornbread Turkey Casserole Yields 24 to 30 servings. 3 (8 ounce) packages crushed cornbread stuffing mix 10 to 11 cups cubed cooked turkey or chicken 2 cups (8 ounces) shredded Cheddar cheese 2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted 2 (10 3/4 ounce) cans condensed cream of  chicken soup, undiluted 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted 1 (12 ounce) can evaporated milk 1 1/2 cup (6 ounce) shredded Swiss cheese Prepare stuffing mix according to package directions. Add turkey and Cheddar cheese. Combine the soups and milk. Pour 1 cup each into three greased 13 x 9-inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35 minutes or until bubbly. Let stand for 5 to 10 minutes before serving. To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.