If you've never made stuffing muffins, you're about to become a convert. It takes the leftover stuffing that's been sitting in the fridge and turns it into these beautiful, golden, individual-sized portions with crispy edges and a soft center. Add some leftover cranberry sauce and you've got something that tastes like Thanksgiving perfected — in snack form. These work at Colonia del Rey RV Park as a quick breakfast, a snack while you're out at the beach, or a side dish for another meal.
Cranberry Stuffing Muffins
While this recipe does have cranberries, you can leave that out if you don't like them. These muffins will still be tasty!
This will make about 12 muffins.
Ingredients
Leftover stuffing (about 2 cups)
Leftover cooked cranberry (about ½ a cup)
1 egg, beaten
1 cup turkey broth or thinned-out gravy
Directions
Preheat the oven to 375°F.
Butter and grease a muffin tin.
In a large bowl, mix stuffing, cranberry, egg and turkey broth.
Fill muffin tins with mixture.
Bake for 15 to 20 minutes.
These muffins are best warm with butter or alongside a bowl of soup. The edges get beautifully crispy from the muffin tin, which is the part everyone fights over. Make sure you grease the tin well so they pop out cleanly. They store well in the fridge for a couple of days and reheat in a few minutes in the toaster oven or in a skillet with a little butter — if they last that long.