Leftover Thanksgiving Stuffing Muffins
These muffins capture all the flavors of a Thanksgiving meal in one bite.
When I tasted these, it made me think of those cooking show contest challenges where you have to put a meal on a single tasting spoon. Made with leftover shredded turkey, sausage cornbread stuffing, roasted butternut squash, and some dried cranberries for good measure, these savory muffins are a great way to get rid of leftovers and continue to enjoy Thanksgiving even after the holiday is over.
I hope everyone had a good Thanksgiving holiday. I spent the day with my family, eating a ton of turkey and mashed potatoes. Afterward, we hit major food coma and drank hot chocolate while watching movies. This morning, we woke up to a lot of leftover turkey and stuffing, making it a perfect time to make these muffins.
I am really happy with how these turned out because we usually end up just tossing the leftover stuffing.
- 6 cups packed of leftover cornbread sausage stuffing
- 1 cup shredded roasted turkey
- 2 large eggs
- low sodium chicken stock as needed, depending on how moist your stuffing already is. you want it to be semi-dry, so if your stuffing is very dry, you may need to add some stock
- 1/2 cup roasted butternut squash cubed
- 1/2 cup dried cranberries
- chopped parsley for garnish
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Line muffin tins with cupcake liners.
Add stuffing, squash and turkey into a large mixing bowl. If your stuffing is very dry you will need to add a few tbsp of chicken stock to moisten it. Add in two eggs and stir until everything is thoroughly combined. The eggs are your binding agent.
Scoop stuffing mixture into prepared muffin tins. Add a little pressure when scooping it in, to compact and tighten. Top each with 3-4 cranberries and a sprinkle of chopped parsley. Bake for about 20 minutes until tops become crispy.