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.
Provided by lutzflcat
Categories Thanksgiving Leftovers
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
- 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.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 21.3 g, Cholesterol 91.4 mg, Fat 10.1 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 447.3 mg, Sugar 6.3 g
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.
Provided by thedailygourmet
Categories Thanksgiving Leftovers
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip 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.
- Spoon 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.
- Bake 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.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g
STUFFIN' MUFFINS
If you love stuffing, you won't be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It's a taste of Thanksgiving in every bite! -Pauline Porterfield, Roxboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.
Nutrition Facts : Calories 370 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1047mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
STUFFIN' MUFFINS
A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!
Provided by Sheila LaLonde
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
- Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
- Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
- Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g
GRAVY-STUFFED STUFFING MUFFINS
Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.
Provided by Chef John
Categories Holidays and Events Recipes Thanksgiving
Time 3h55m
Yield 12
Number Of Ingredients 21
Steps:
- Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
- Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
- Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
- Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
- Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
- Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
- Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
- Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
- Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
- Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 14.3 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 877.1 mg, Sugar 4.3 g
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- Preheat the oven to 375 degrees. Thaw and squeeze the spinach dry. Add the stuffing, turkey, and spinach to a bowl, then stir lightly to combine without breaking up the stuffing too much.
- Liberally coat each well in a muffin tin with non-stick spray (or butter). Divide the stuffing mixture between all 12 cups. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in the empty spaces.
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- 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.
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