Can I make these if my stuffing has sausage or nuts in it?

Absolutely! Any type of stuffing works beautifully in this recipe. If your stuffing already contains sausage, nuts, or dried fruits, those will add wonderful texture and flavor to your muffins. Just make sure to chop any larger pieces smaller to ensure even distribution.

What if I don't have enough leftover stuffing?

If you're short on stuffing, you can bulk up the mixture with breadcrumbs, cooked rice, or even leftover mashed potatoes. Just adjust the liquid accordingly to get the right consistency. You might need to add a bit more seasoning if using plain breadcrumbs or rice.

Can I make these vegetarian?

Certainly! Simply omit the turkey and use vegetable stock instead of chicken stock. You can add extra vegetables, mushrooms, or even crumbled vegetarian sausage for texture and protein. These adaptations make for delicious vegetarian muffins that everyone can enjoy.

My muffins are falling apart – what did I do wrong?

This usually happens when there isn't enough binding agent. Try adding another egg to the mixture, or if they're already baked, serve them with plenty of gravy. Next time, ensure your stuffing mixture is moist enough before baking and that you've allowed them to cool slightly in the tin before removing.

Thanksgiving Leftover Turkey and Stuffing Muffins Recipe

Description

Thanksgiving Leftover Turkey and Stuffing Muffins are a creative and delicious way to repurpose holiday leftovers into an easy-to-make snack or side dish. These savory muffins are crispy on the outside and packed with hearty flavors, perfect for pairing with cranberry sauce or gravy.

Ingredients

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Main Ingredients

2 cups leftover stuffing
2 cups leftover turkey (shredded or chopped)
2 large eggs
1/2 cup stock (plus more as needed)

For Serving

Cranberry sauce (optional)
Gravy (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a muffin tin with cooking spray to ensure the muffins don’t stick.
Prepare the mixture: In a large bowl, combine the leftover stuffing, shredded turkey, eggs, and stock. Stir everything together until well combined. If the stuffing is very dry, add a little more stock to ensure the mixture is moist but not mushy.
Fill the muffin tin: Divide the mixture evenly into the 12 muffin cups, pressing it down gently to form compact muffins.
Bake the muffins: Bake the muffins in the preheated oven for approximately 30 minutes, or until they are slightly crispy on top and cooked through.
Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Carefully remove them from the tin and serve with leftover cranberry sauce or gravy for added flavor.

Notes

If your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy.
These muffins can be paired with any holiday condiments like cranberry sauce or gravy.
Feel free to customize the recipe with different herbs or spices for added flavor.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 10g
Cholesterol: 50mg