Thanksgiving Leftover Stuffing Muffins are made in minutes with leftover stuffing and turkey for a tasty breakfast or snack that you can dip in cranberry sauce or gravy!
Yield:
12 muffins
Prep Time:10minutes
Cook:30minutes
This post is sponsored by Tillamook. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
One of the best parts about Thanksgiving is all of the leftovers! However, reheating the same dishes the same way for days on end can get a little old.
That’s why I’m sharing a fun yet super simple Thanskgiving leftover recipe with you!
I was actually challenged to come up with a creative way to use up Thanksgiving leftovers by my favorite dairy brand, Tillamook.
They’re teaming up with No Kid Hungry to reduce food waste by turning leftovers into something delicious! The best part? YOU can easily get involved and help raise money!
Here’s how:
For every photo of a leftover dish posted to social media with #LoveWhatsLeftover and @Tillamook between November 23rd – 27th, Tillamook will donate $100 (!) to No Kid Hungry.
How cool is that? It’s just another reason why I adore the folks over at Tillamook.
I can’t wait to see your fun ideas for using up leftovers!
If you decide to make these Leftover Stuffing Muffins, feel free to get creative. The recipe is pretty adaptable and forgiving! You can add in some leftover mashed potatoes if you’d like – the result will be denser but delicious.
If you have any leftover Thanksgiving stuffing made with sausage, that’s particularly great in these muffins. Leftover ham works wonderfully in place of turkey too.
Also, you could toss in leftover cooked veggies for an extra boost of nutrition (this will likely increase the serving size so you may need two muffin tins).
Whatever you do, just make sure your leftover stuffing isn’t too dry. If it is, add a splash of chicken or turkey stock.
These muffins are particularly great served with any leftover cranberry sauce or turkey. However, I know with some families those might not last long enough for leftovers!
My favorite part of these muffins is definitely the shredded Tillamook Medium Cheddar Cheese on top. It gets melty and slightly browned as they bake and just takes everything to a whole new level of tastiness.
For more #LoveWhatsLeftover inspiration, follow Tillamook on Instagram or Facebook to see more recipes and ideas.
Thanksgiving Leftover Stuffing Muffins are made in minutes with leftover stuffing and turkey for a tasty breakfast or snack that you can dip in cranberry sauce or gravy!
Ingredients
3 1/2 cups leftover stuffing*
1 cup cubed leftover cooked turkey
6 large eggs
2 tablespoons milk
1tablespoonchopped fresh parsley
1/4 teaspoon salt
Freshly cracked pepper, to taste
1/2cupshredded Tillamook Medium Cheddar Cheese
Leftover cranberry sauce or gravy, if desired
Directions
Preheat the oven to 375°F. Generously and thoroughly grease a standard muffin tin.
Divide the stuffing and turkey between all 12 cups without packing in the mixture.
In a medium bowl, whisk together the eggs, milk, salt, pepper, and parsley. Divide the egg mixture among the cups, filling each just over half full to give room for the muffins to expand as they bake. Sprinkle with the cheese.
Bake the muffins for 25-30 minutes or until lightly golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm or store in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave.
Recipe Notes
*If your leftover stuffing is super dry, add in a splash of chicken or turkey stock to moisten. It should be moist but not soggy.
Course:
Side Dish
Cuisine:
American
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
This is amazing. It turned out so delicious. I modified it a bit (no extra seasoning—my turkey, stuffing & gravy were well seasoned—and I used a 4 cheese mix). Also, I have my moms old muffing tins, so it made 18 muffins. I also renamed it: Thanksgiving Sou Vide.
Great way to use up leftovers! Didn’t have as much stuffing/turkey as the recipe called for, but still used roughly the same ratio for everything (to make less muffins) and turned out awesome. Had to add a little broth to the stuffing as suggested in recipe. Also added some frozen carrots & peas. Thank you!
One of the best recipes I’ve ever made! I added pancetta to just regular stovetop stufffing and it.was.phenomenal. Will be making this every year from now on. Thank you!
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Can the cooled stuffing muffins be froze and stored in freezer for later. If they can how long can I put in the freezer?
I love the muffins. And my sister liked them too!
This is amazing. It turned out so delicious. I modified it a bit (no extra seasoning—my turkey, stuffing & gravy were well seasoned—and I used a 4 cheese mix). Also, I have my moms old muffing tins, so it made 18 muffins. I also renamed it: Thanksgiving Sou Vide.
A nice option for leftover stuffing. Easy to follow directions and tasty muffins. I am making some to freeze for future breakfasts.
SO glad you enjoyed this recipe!
Great way to use up leftovers! Didn’t have as much stuffing/turkey as the recipe called for, but still used roughly the same ratio for everything (to make less muffins) and turned out awesome. Had to add a little broth to the stuffing as suggested in recipe. Also added some frozen carrots & peas. Thank you!
Hooray! I’m so glad you tried this recipe out!
One of the best recipes I’ve ever made! I added pancetta to just regular stovetop stufffing and it.was.phenomenal. Will be making this every year from now on. Thank you!