Small Batch Leftover Stuffing Muffins
Don't let the “stuffing” deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.
- Serves: 4 persons
- 1large egg
- 2cups leftover stuffing
- 1½ ounces Cheddar cheese, divided
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
Step 3Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
Step 4Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.