Leftover Thanksgiving Stuffing Muffins
Leftover Thanksgiving Stuffing Muffins is a gluten free, dairy free, paleolithic, and primal side dish. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 236 calories. For $1.36 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 14. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sausage, parsley, turkey, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is brought to you by Kirbie Cravings. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. If you like this recipe, you might also like recipes such as Leftover Stuffing Muffins, Thanksgiving Leftover Extraordinaire!, and Leftover Thanksgiving Sliders.
Servings: 14
Ingredients:
1/2 cup roasted butternut squash (cubed)
low sodium chicken stock (as needed, depending on how moist your stuffing already is. you want it to be semi-dry, so if your stuffing is very dry, you may need to add some stock)
1/2 cup dried cranberries
2 large eggs
chopped parsley (for garnish)
6 cups (packed) of leftover cornbread sausage stuffing
1 cup shredded roasted turkey
Equipment:
muffin liners
muffin tray
oven
mixing bowl
Cooking instruction summary:
1. Preheat oven to 350F. Line muffin tins with cupcake liners.2. Add stuffing, squash and turkey into a large mixing bowl. If your stuffing is very dry you will need to add a few tbsp of chicken stock to moisten it. Add in two eggs and stir until everything is thoroughly combined. The eggs are your binding agent.3. Scoop stuffing mixture into prepared muffin tins. Adda little pressure when scooping it in, to compact and tighten. Top each with 3-4 cranberries and a sprinkle of chopped parsley. Bake for about 20 minutes until tops become crispy.
Step by step:
1. Preheat oven to 350F. Line muffin tins with cupcake liners.
2. Add stuffing, squash and turkey into a large mixing bowl. If your stuffing is very dry you will need to add a few tbsp of chicken stock to moisten it.
3. Add in two eggs and stir until everything is thoroughly combined. The eggs are your binding agent.
4. Scoop stuffing mixture into prepared muffin tins.
5. Adda little pressure when scooping it in, to compact and tighten. Top each with 3-4 cranberries and a sprinkle of chopped parsley.
6. Bake for about 20 minutes until tops become crispy.
Nutrition Information:
covered percent of daily need
