THANKSGIVING LEFTOVER STUFFING MUFFINS | ALLRECIPES
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 Holidays and Events Recipes Thanksgiving Leftovers
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 muffins
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, CarbohydrateContent 21.3 g, CholesterolContent 91.4 mg, FatContent 10.1 g, FiberContent 2.3 g, ProteinContent 9.7 g, SaturatedFatContent 3 g, SodiumContent 447.3 mg, SugarContent 6.3 g
INDIVIDUAL THANKSGIVING STUFFING MUFFINS RECIPE | COOKING ...
Provided by Cooking Channel
Categories side-dish
Total Time 1 hours 35 minutes
Cook Time 1 hours 0 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Spread the bread and cornbread out on two rimmed baking sheets. Bake until dried out but not yet golden, 10 to 15 minutes. Transfer to a large bowl.
- Lightly butter the cups of the muffin tin. Adjust the oven to 400 degrees F.
- Melt the 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and cook until browned, breaking up any clumps, about 5 minutes. Add the celery, onion and cayenne, and cook, stirring occasionally, until soft, about 6 minutes. Transfer the mixture to the bowl with the bread and toss to coat. Let cool to room temperature. Add the egg and sage, and stir to combine. Add the chicken stock, 1 teaspoon salt and 1/4 teaspoon pepper; toss until well combined.
- Divide the mixture evenly between the muffin cups, pressing to mound the tops. Bake until golden brown on top, about 35 minutes. Let cool in the pan for 5 minutes. Serve hot.
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