Leftover Thanksgiving Stuffing Muffins
These muffins capture all the flavors of a Thanksgiving meal in one bite.
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.
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