Thanksgiving Leftovers Muffins
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.
Ingredients
- 3 cups bread or cornbread stuffing
- 3/4 cup turkey gravy (or substitute chicken)
- 3/4 cup thinly sliced or shredded turkey (or substitute chicken)
- 1 1/2 cups mashed potatoes
- 4 tablespoons butter, melted, or chilled and cut into 12 pieces, plus more for the muffin tin
Instructions
- 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 or dot with pieces of cubed 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.
Notes
- Change your filling--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.
- Make without leftovers--These muffins can easily be made with store-bought ingredients like stuffing mix, deli turkey or rotisserie chicken, and gravy if you don't have leftovers on hand.
Nutrition
Serving: 1muffin | Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 322mg | Fiber: 2g | Sugar: 2g