Thanksgiving Casserole

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick cooking spray.
In a large skillet over medium heat, melt the butter and sauté the chopped onion until soft and translucent, about 5 minutes, then add the minced garlic and cook for 1 more minute until fragrant.
Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and season with the salt, pepper, sage, and thyme; cook until the turkey is no longer pink and fully browned, about 8 minutes.
In the prepared baking dish, layer the ingredients: first spread the shredded cooked turkey evenly on the bottom, followed by the cooked ground turkey mixture, then the stuffing, corn, and green beans. Pour the gravy evenly over the entire casserole.
Carefully spread the mashed potatoes over the top to create a sealed, even layer, then dollop the cranberry sauce over the potatoes and sprinkle with the shredded cheddar cheese.
Bake the casserole in the preheated oven for 30-35 minutes, or until the cheese is melted and the edges are bubbling vigorously.
Let the casserole rest for 10 minutes on a wire cooling rack before serving to allow the layers to set for easier slicing.