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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.