Thanksgiving Leftover Stuffing Muffins
Have you ever been overwhelmed when you open the refrigerator the day after Thanksgiving and see all of those leftovers? Reheating those leftovers the same way, day after day, gets old very quickly. Here's a fun and tasty way to turn dinner into an on-the-go breakfast special or maybe breakfast for dinner.
- Serves: 12 persons
- nonstick cooking spray
- 4cups crumbled leftover stuffing
- 1cup chopped cooked turkey
- ¾cup frozen corn kernels, thawed
- 1tablespoon chicken broth, or as needed
- 12(1/2 inch) cubes Cheddar cheese
- 5large eggs eggs
- 2tablespoons chicken broth
- salt and freshly ground black pepper to taste
- ½cup cranberry sauce
Step 1Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
Step 2Combine 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.
Step 3Whisk 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.
Step 4Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
Step 5Allow 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.