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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 213 Calories

Ingredients

• salt and freshly ground black pepper to taste
• nonstick cooking spray
• ¾ cup frozen corn kernels, thawed
• 5 large eggs eggs
• 2 tablespoons chicken broth
• ½ cup cranberry sauce
• 1 cup chopped cooked turkey
• 4 cups crumbled leftover stuffing
• 1 tablespoon chicken broth, or as needed
• 12 (1/2 inch) cubes Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.

Step 2

Combine 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 3

Whisk 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 4

Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.

Step 5

Allow 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.