Save This
Thanksgiving stuffing always seems to linger in my fridge after the feast, and this recipe is the tastiest way to give it new life. These stuffing muffins deliver all the cozy, savory flavors of the holiday in a crispy handheld package that is easy to pack for lunch or serve as a day-after breakfast.
Ingredients
- Leftover stuffing: about four cups this is your flavor base so pick a well-seasoned stuffing
- Egg: binds everything together and gives a rich bite always use fresh eggs with a bright yolk
- Chicken or vegetable broth: adds back moisture choose a stock with good flavor so muffins are not dry
- Grated cheese: optional for golden tops and extra savoriness sharp cheddar or gruyere work beautifully
- Look for stuffing that has not dried out completely and if needed splash an extra spoonful of broth to rehydrate it
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to one hundred ninety degrees Celsius which is about three hundred seventy five Fahrenheit and lightly grease a twelve-cup muffin tin with butter or nonstick spray so your muffins release easily
- Make the Mixture:
- In a large mixing bowl combine the stuffing the egg the broth and the grated cheese if using stir well with a fork or your hands making sure the egg and broth are evenly distributed and every crumb gets moistened the mixture should be moist but not soupy
- Fill the Muffin Tin:
- Spoon the stuffing mixture into the prepared muffin tin dividing it evenly press each portion gently into the cup so the muffins hold together but do not compress so much that they become dense
- Bake the Muffins:
- Place the tin on the middle rack of your oven and bake for fifteen to eighteen minutes or until the muffins are golden brown on top and crisp around the edges check at fifteen minutes the kitchen will smell amazing
- Cool and Serve:
- Let the muffins rest in the pan for a few minutes so they hold their shape before removing run a thin knife around the edges if needed serve warm sprinkled with extra herbs or cheese as you like
Save This
Storage Tips
Let the muffins cool completely then store them in an airtight container in the refrigerator for up to four days They reheat beautifully in a toaster oven or microwave For longer storage freeze on a tray then transfer to a zip bag They can go straight from freezer to oven just add a few minutes to reheat
Ingredient Substitutions
Any kind of stuffing bread based works great cornbread gives a sweeter twist Leftover grain based stuffing is also delicious If you do not have broth use milk for a creamier outcome Any hard cheese works or skip it for a lighter version
Save This
Serving Suggestions
Serve your stuffing muffins with cranberry sauce gravy or a fried egg on top They make a festive brunch centerpiece or a clever addition to a lunch plate with salad and roasted veggies
Cultural Context
Transforming leftovers has always played a part in holiday cooking Italian cucina povera or French pain perdu show how old bread becomes something magical These muffins capture that spirit in a way that feels modern and fun but honors classic family flavors
Common Questions
- → What stuffing is best for these muffins?
Any traditional bread-based stuffing works well, whether herb, sausage, or vegetable varieties.
- → Can I add other ingredients?
Yes, try mixing in leftover turkey, sautéed veggies, or extra cheese for added flavor and texture.
- → How should I store the muffins?
Let muffins cool, then store in an airtight container in the fridge for up to three days.
- → How do I reheat them?
Warm muffins briefly in the oven or microwave to restore crispness and bring out flavors.
- → Are these muffins freezer-friendly?
Yes, freeze cooled muffins and reheat as needed for a quick snack or breakfast.