Leftover Stuffing Muffins Recipe

Introduction

Turn your leftover Thanksgiving stuffing into delightful, portable muffins perfect for a quick breakfast or snack. These stuffing muffins combine savory turkey, cheese, and herbs baked together for a crispy, flavorful treat that’s easy to make and enjoy.

Ingredients

• 3 1/2 cups leftover stuffing
• 1 cup cubed leftover cooked turkey
• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• Freshly cracked pepper, to taste
• 1/2 cup shredded Tillamook Medium Cheddar Cheese
• Leftover cranberry sauce or gravy, if desired

Instructions

1. Step 1: Preheat the oven to 375°F. Generously and thoroughly grease a standard muffin tin to prevent sticking.
2. Step 2: Evenly divide the stuffing and cubed turkey among the 12 muffin cups without packing the mixture down.
3. Step 3: In a medium bowl, whisk together the eggs, milk, salt, pepper, and chopped parsley until combined. Pour the egg mixture over the stuffing in each muffin cup, filling just over halfway to allow room for rising.
4. Step 4: Sprinkle the shredded cheddar cheese evenly on top of each muffin cup.
5. Step 5: Bake for 25 to 30 minutes or until the muffins are lightly golden and crispy on top.
6. Step 6: Let the muffins cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm with cranberry sauce or gravy if desired.

Tips & Variations

• Use different cheeses like mozzarella or pepper jack for a flavor twist.
• Add chopped vegetables like sautéed onions or bell peppers for extra texture and nutrition.
• For a vegetarian version, omit the turkey and add mushrooms or cooked lentils.
• If your stuffing is dry, moisten it slightly with broth before assembling.

Storage

Store leftover stuffing muffins in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for 10-15 minutes or microwave individually until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze leftover stuffing muffins?

Yes, freezing is a great option. Wrap muffins individually or place them in a freezer-safe container. Thaw in the refrigerator overnight and reheat before serving.

Can I use fresh stuffing instead of leftover stuffing?

Absolutely. If using fresh stuffing, make sure it’s fully cooked and well-seasoned before assembling the muffins to get the best flavor and texture.

Leftover Stuffing Muffins Recipe

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★★★★★

4.5 from 80 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Description

These Leftover Stuffing Muffins transform your holiday leftovers into a delicious and convenient breakfast or snack. Combining leftover stuffing with turkey, eggs, cheese, and herbs, these muffins are baked until golden and crispy, making a savory dish that’s easy to prepare and reheat.

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Ingredients

Scale 1x2x3x

Stuffing Mixture

• 3 1/2 cups leftover stuffing
• 1 cup cubed leftover cooked turkey

Egg Mixture

• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• Freshly cracked pepper, to taste

Toppings

• 1/2 cup shredded Tillamook Medium Cheddar Cheese
• Leftover cranberry sauce or gravy, if desired

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Instructions

1. Preheat and Prepare Muffin Tin: Preheat the oven to 375°F (190°C). Generously and thoroughly grease a standard 12-cup muffin tin to prevent sticking and ensure easy removal.
2. Fill Muffin Cups with Stuffing and Turkey: Divide the stuffing and cubed turkey evenly between all 12 muffin cups. Do not pack the mixture tightly to allow room for expansion during baking.
3. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, chopped parsley, salt, and freshly cracked pepper. This mixture will bind the stuffing and turkey together once baked.
4. Add Egg Mixture and Cheese: Pour the egg mixture into each muffin cup, filling them just over halfway to allow space for the muffins to rise and become fluffy. Then, evenly sprinkle shredded cheddar cheese on top of each cup.
5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are lightly golden brown and crispy. This ensures the muffins set properly and develop a nice crust.
6. Cool and Remove Muffins: After baking, allow the muffins to cool slightly for easier handling. Run a knife around the edges of each muffin cup to loosen the muffins, then carefully remove them from the tin.
7. Serve and Store: Serve the muffins warm, optionally with leftover cranberry sauce or gravy. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Notes

• For best results, use well-drained stuffing to prevent sogginess.
• You can substitute the cheddar cheese with your preferred variety or omit it for a milder flavor.
• These muffins can be made ahead and reheated, making them perfect for busy mornings or meal prep.
• Feel free to customize the recipe by adding vegetables like sautéed onions or mushrooms to the stuffing mixture.
• If you want a dairy-free option, substitute milk with plant-based milk and omit cheese or use dairy-free cheese.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: leftover stuffing recipe, stuffing muffins, turkey muffins, holiday leftovers, breakfast muffins