photo of a 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.

photo of a stack of two Leftover Thanksgiving Stuffing Muffins

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.
close-up photo of a Thanksgiving Stuffing Muffin

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Leftover Thanksgiving Stuffing Muffins

These muffins capture all the flavors of a Thanksgiving meal in one bite.
Servings: 14 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

  • 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

Instructions
 

  • 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!

 

photo collage of thanksgiving stuffing muffins