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.
*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.
Leftover Stuffing Muffins https://handletheheat.com/leftover-stuffing-muffins/ November 20, 2018