At our home, Thanksgiving means lots and lots of leftover food. Either we cook too much or we eat too little. I like to believe we eat too little, but that’s not likely the case. So what to do with all that stuffing and turkey? It’s always nice to have turkey and all the fixings for another day, but I can’t eat three times in a row. That said, if I change-up how it’s served, a few more days of turkey and stuffing is a-ok in my book. This stuffing muffins recipe is perfect for leftovers and is a big hit with the kids.
It’s like Thanksgiving all in one bite and is perfect for little fingers. These are also great for snacks on the go especially for those kiddos who love muffins. The cranberry adds the perfect sweetness to every bite and it’s simply delicious.
It’s easy. First you mix the egg and a little milk in a bowl.
In another bowl, mix your left over stuffing, cooked turkey, and spinach. We had creamed corn on our menu, and we ate it all. Since I always like to serve veggies whenever I can, I decided to add some chopped spinach. We love spinach because it’s relatively tasteless and isn’t bitter. You can add leftover chopped green beans or Brussels sprouts too.
Next it’s time to bring out your handy-dandy muffin tin. We use our muffin tin a lot around here. Don’t forget to grease it with cooking spray before filling I repeat, don’t forget to grease it. Or you will have to scrub and soak the tin for days. Trust me, I’ve learned my lesson. One time I had to throw the tin away!
Fill each circle with the stuffing mixture to about 3/4 full. You don’t want to fill it all the way because you need to leave a little room for the egg. You also want to loosely fill the tin. Don’t smash the filling in because you want the egg to get in between the stuffing.
Next comes the best part. Sprinkle some dried cranberries over the top to add a little sweetness.
Pour the egg mixture into the muffin tin leaving some room for it to expand.
Bake at 375F for 20 minutes or so and enjoy!