1Make the stuffing in a pot and pour it into a four qt. casserole while still moist and let it set.
2Stack sliced turkey around in the casserole, making sure it's even in thickness.
3Sprinkle on the cheese and add the well drained corn.
4Make the spuds but don't let them set in the pan, actually pour them on the top while they are still like a milkshake...easy to mold. Spread the spuds to the edge to seal so nothing bubbles up from the bottom.
5Cover and cook for 30-40 minutes in a 365 degree oven. If you like, you can take the lid off at the 30 minute mark and it will brown the spuds some.
6Heat the gravy to pour over once it's cut and served. Serve with cranberry sauce and a salad and you can almost close your eyes and see the bird!
NOTE: This dish freezes up so well I have eaten it when it was in the freezer for over a month. I cut it into 6 pieces but if you have big eaters, this will feed four easy.