These Thanksgiving leftovers muffins make magnificent use of all of your holiday extras by layering stuffing, gravy, turkey, and mashed potatoes in a muffin tin for a savory and surprising day-after nosh.
These Thanksgiving leftovers muffins are a simple way to change up your leftovers experience without hardly any effort. Best yet, there’s no reheating of things in several different pans. Everything is simply layered in muffin tins straight from the fridge and then warmed in the oven, meaning less work—including less cleanup—for you. Yet another thing for which we all can give thanks.–Jamie Callison and Linda Burner Augustine
Thanksgiving Leftovers Muffins
- Quick Glance
- Quick Glance
- 35 M
- 1 H
- Makes 12 muffins
IngredientsEmail Grocery List
Preheat oven to 400°F (205°C).
Coat a 12-cup muffin tin with butter. (For slightly larger portions, you can use larger ramekins or individual gratin dishes and increase the amount of ingredients in each.)
Press 1/4 cup stuffing in the bottom and slightly up the sides of each muffin cup. Layer 2 teaspoons gravy, 1 tablespoon turkey, 1 teaspoon gravy, and 2 tablespoons mashed potatoes over the stuffing. Brush the tops with butter. Bake until the muffins are heated through and the tops are lightly browned, about 25 minutes.
Let the muffins cool for a few minutes in the muffin tin and then slip them out of the pan. Serve hot.
Layer in any other leftovers you may have on hand, such as those crumbly last pieces of cornbread or roasted carrots, sweet potatoes, or Brussels sprouts.
Recipe Testers Reviews
Sometimes the simplest ideas are the best ones. A mini medley of leftovers--what could be easier! I loved the slight crust that formed on the mashed potatoes and the gravy helped everything stay moist.
Don't fret if you don't have the necessary leftovers on hand. I made a weeknight version using quickie options--boxed stuffing mix, thickly sliced oven-roasted turkey breast from the deli, store-bought gravy, and homemade mashed potatoes. Granted, true Thanksgiving leftovers would be even better, but this recipe is too fun to limit yourself to just November!
The muffins are a little small for a main entree so plan on several per adult or make them in slightly bigger dishes, such as 4-inch ramekins. They would also work great for a brunch or buffet if kept warm. Also, I found they popped out of the pan a little easier and more intact if they were left in the pan for a few minutes to cool.
To enhance the any-night-can-be-Thanksgiving experience, I served these muffins with buttered steamed green beans and a dollop of cranberry relish on the side. My mouth was watering as I made dinner that night!
This was a super quick and very easy meal, especially if you have the Thanksgiving leftovers to make these already on hand. Once I had all the ingredients in order, I was able to quickly fill the muffin tins and pop them in the oven. It's so nice when you can smell the wonderful aroma of the muffins baking. The tops got nice and browned with a bit of crunch. They really make a very nice presentation!
I wanted these to be our evening meal, so I used a larger muffin pan that made 6 muffins. Two per person was a perfect portion (or just 1 if you have a smaller appetite). I used leftover roast chicken and chicken gravy. Because of the larger muffin pan, I added 3 tablespoons chicken to each muffin and added 4 tablespoons gravy. I made Leite's perfect Fork-Mashed Potatoes and put 1/3 cup on top of each muffin. This made a very nice meal that everybody loved.