Have you ever been overburdened by the amount of leftovers in the refrigerator the day after Thanksgiving? It rapidly becomes boring to keep reheating the same leftovers every day. Here’s a creative and delicious way to transform dinner into a quick brunch or even breakfast for dinner.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- nonstick cooking spray
- 4 cups crumbled leftover stuffing
- 1 cup chopped cooked turkey
- ¾ cup frozen corn kernels, thawed
- 1 tablespoon chicken broth, or as needed
- 12 (1/2 inch) cubes Cheddar cheese
- 5 eggs
- 2 tablespoons chicken broth
- salt and freshly ground black pepper to taste
- ½ cup cranberry sauce
Instructions
- 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.
- The muffins may be frozen in a zip-top plastic bag and reheated.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 447 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Because we are a family of big eaters, we never have leftovers! I thought this recipe looked so good & simple to make, I had to improvise with what I had. So I used Stovetop turkey dressing & 1/2 lb. of cooked ground turkey & 1/2 can of corn. The muffins were delicious! We’ve already had them for breakfast & for a quick lunch.