The day after a big holiday feast, my favorite challenge is finding creative ways to reinvent the leftovers. These Leftover Stuffing Muffins are, without a doubt, my most triumphant creation. They take the best parts of the holiday meal the savory stuffing and tender turkey and transform them into a perfectly portioned, handheld treat that’s crispy on the outside and wonderfully moist on the inside.
This recipe is pure genius because it’s incredibly simple and solves the “what to do with all this food” dilemma in the most delicious way possible. The egg and stock act as a binder, turning your leftover stuffing and turkey into a savory muffin that’s perfect for a post-holiday breakfast, lunch, or snack. They are, quite simply, Thanksgiving in a muffin cup.
The Ingredients for Your Leftover Masterpiece
- 4 1/2 cups crumbled leftover stuffing
- 2 cups chopped leftover turkey
- 3 large eggs, whisked lightly
- 1/2 cup chicken or turkey stock (See Kelly’s Note)
- Leftover cranberry sauce or gravy, for serving
How to Create Your Leftover Stuffing Muffins
Step 1: Prepare Your Muffin Tin and Ingredients
First, preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with cooking spray or butter. This is a crucial step to prevent the muffins from sticking. In a large bowl, make sure your leftover stuffing is nicely crumbled and your leftover turkey is chopped into small, bite-sized pieces.
Step 2: Mix Everything Together
To the large bowl with the stuffing and turkey, add the lightly whisked eggs and the chicken or turkey stock. Use a spoon or your hands to gently mix everything together until it’s just combined and the stuffing is evenly moistened.
Step 3: Fill the Muffin Cups
Divide the mixture evenly among the 12 prepared muffin cups. You can pack the mixture in gently, but don’t press it down too hard. You want them to be firm enough to hold their shape, but not so dense that they become tough.
Step 4: Bake and Serve
Bake the muffins for about 30 minutes, or until they are heated through and the tops are beautifully golden brown and slightly crispy. Let the muffins cool in the tin for about 5 minutes; this helps them set up so they won’t fall apart. Carefully run a knife around the edges to loosen them, then serve warm with a dollop of leftover cranberry sauce or a drizzle of hot gravy.
My Best Tips for These Stuffing Muffins
My Secret to the Perfect Moisture Level
The amount of stock you need can vary depending on how moist your leftover stuffing is to begin with. The goal is a mixture that is moist and holds together, but isn’t wet or mushy. I like to start with a little less stock, mix everything together, and then add more, a tablespoon at a time, until I reach that perfect consistency.
Don’t Skimp on Greasing the Pan
I cannot stress this enough: be very generous when you grease your muffin tin. Stuffing has a tendency to stick, and a well-greased pan is the key to ensuring your delicious muffins pop out cleanly without leaving half of their crispy goodness behind.
The “Well” Method for Serving
For a fun and functional serving suggestion, you can gently press a small indentation into the top of each muffin before baking. After they come out of the oven, this little “well” is the perfect vessel for holding a small spoonful of cranberry sauce or a pool of savory gravy, making for a perfect, self-contained bite.
Delicious Variations to Try
These Leftover Stuffing Muffins are incredibly adaptable to whatever you have left from your feast. If you have leftover mashed potatoes, you can add a small dollop on top of each muffin before baking for a “shepherd’s pie” style treat. You can also mix in other leftovers like chopped roasted vegetables or a bit of shredded cheese for extra flavor. For a breakfast-style muffin, crack a whole egg on top of each one before baking.
FAQs
Can I make these in an air fryer?
Yes, you can! To make these in an air fryer, you can use silicone muffin liners. Fill them with the stuffing mixture and air fry at 400°F (200°C) for about 10-15 minutes, or until they are heated through and crispy on top.
What’s the best way to store and reheat them?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. The best way to reheat them and bring back that crispy top is in an oven or toaster oven at 350°F (175°C) for about 10 minutes. You can also microwave them, but they will be softer.
Can I use different kinds of stuffing?
Absolutely! This recipe works perfectly with any kind of stuffing you have, whether it’s a classic bread stuffing, a cornbread dressing, or one with sausage and herbs. The principle is the same; just adjust the moisture level with the stock as needed.
Leftover Stuffing Muffins
- Total Time: 40
- Yield: 12 muffins 1x
Description
Transform your holiday leftovers with these brilliant Leftover Stuffing Muffins. This simple recipe takes savory stuffing and tender turkey, binding them together with egg and stock to create a perfectly portioned, handheld treat. Crispy on the outside and wonderfully moist on the inside, these muffins are the most delicious way to enjoy Thanksgiving all over again.
Ingredients
4 1/2 cups crumbled leftover stuffing
2 cups chopped leftover turkey
3 large eggs, whisked lightly
1/2 cup chicken or turkey stock
Leftover cranberry sauce or gravy, for serving
Instructions
Prepare Your Muffin Tin and Ingredients:
Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin. In a large bowl, combine the crumbled leftover stuffing and chopped leftover turkey.
Mix Everything Together:
Add the lightly whisked eggs and the chicken or turkey stock to the bowl. Gently mix with a spoon or your hands until the stuffing is evenly moistened but not mushy.
Fill the Muffin Cups:
Divide the mixture evenly among the 12 prepared muffin cups, packing it in gently.
Bake and Serve:
Bake for about 30 minutes, until the tops are golden brown and crispy. Let the muffins cool in the tin for 5 minutes to help them set. Serve warm with a dollop of leftover cranberry sauce or a drizzle of hot gravy.
Notes
Adjust Moisture:
The amount of stock needed can vary depending on how moist your original stuffing is. Start with less stock and add more, a tablespoon at a time, until the mixture is moist but not wet.
Grease Generously:
Be sure to grease the muffin tin very well with butter or cooking spray to prevent the muffins from sticking and ensure they come out cleanly.
Air Fryer Method:
To make these in an air fryer, use silicone muffin liners. Fill with the stuffing mixture and air fry at 400°F (200°C) for about 10-15 minutes, until heated through and crispy on top.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 1g
- Sodium: 407mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 53mg
Keywords: leftover stuffing muffins, Thanksgiving leftovers, turkey and stuffing, savory muffins, leftover recipe, holiday leftovers
