Don’t let the “stuffing” put you off, but if you’re worried, this method also works with clothing. If preferred, serve with any remaining cranberry sauce. Because the tastes are coming from the stuffing, this works wonderfully. I advise choosing a stuffing recipe that includes sausage, onions, and celery.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 muffins |
Ingredients
- 1 large egg
- 2 cups leftover stuffing
- 1 ½ ounces Cheddar cheese, divided
Instructions
- 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 | 238 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 627 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was surprisingly good. Our dressing was cooked in foil as extra as the turkey was stuffed too and all eaten. The stuffing was quite dry so I hand mashed it with the egg and added extra shredded cheese to the stuffing. It turned out very moist. We have two left over for tonight.