Thanksgiving Leftover Stuffing Muffins
Description
Transform those Thanksgiving leftovers into these easy, savory muffins for an on-the-go meal full of holiday flavor.
Ingredients
•
nonstick cooking spray
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4 cups crumbled leftover stuffing
•
1 cup chopped cooked turkey
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3/4 cup frozen corn kernels, thawed
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1 tablespoon chicken broth, or as needed
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12 (1/2 inch) cubes Cheddar cheese
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5 eggs
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2 tablespoons chicken broth
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salt and freshly ground black pepper to taste
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1/2 cup cranberry sauce
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
2
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
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
Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
5
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.