Name: Thanksgiving Leftover Stuffing Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Nonstick cooking spray -; Crumbled leftover stuffing - 4 cups; Chopped cooked turkey - 1 cup; Frozen corn kernels, thawed - ¾ cup; Chicken broth, or as needed - 1 tablespoon; Cheddar Cheese - 12 (1/2 inch) cubes; Eggs - 5; Chicken broth - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Cranberry Sauce - ½ cup

Ingredients for - Thanksgiving Leftover Stuffing Muffins

1. Nonstick cooking spray

2. Crumbled leftover stuffing 4 cups

3. Chopped cooked turkey 1 cup

4. Frozen corn kernels, thawed ¾ cup

5. Chicken broth, or as needed 1 tablespoon

6. Cheddar Cheese 12 (1/2 inch) cubes

7. Eggs 5

8. Chicken broth 2 tablespoons

9. Salt and freshly ground black pepper to taste 2 tablespoons

10. Cranberry Sauce ½ cup

How to cook deliciously - Thanksgiving Leftover Stuffing Muffins

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.

2 . Stage

Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.

3 . Stage

Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.

4 . Stage

Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.

5 . Stage

Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.