These Leftover Stuffing Muffins combine leftover stuffing, turkey, eggs, and cheddar cheese for a crispy, golden twist on holiday leftovers. Perfect for dipping in cranberry sauce or gravy!
You know that Thanksgiving fridge chaos? When there are Tupperware containers stacked so high you’re scared one wrong move will trigger an avalanche of mashed potatoes? Yeah, that’s pretty much my kitchen every year after the holidays.
A couple of years ago, I found myself in that exact situation. Leftover stuffing for days. I’m talking so much stuffing that reheating it for the third meal in a row just felt… sad. So, I started experimenting.
I remembered how much my family loves egg muffins for breakfast and thought—why not do the same with stuffing? The first attempt? Eh, kinda dry. But with some leftover turkey, cheddar cheese, and a splash of milk mixed into the eggs? Absolute perfection. Crispy on the outside, cheesy and tender on the inside.
Now, it’s our thing. The day after Thanksgiving, while everyone’s still in their pajamas, I whip up a batch of these muffins. We dip them in warm gravy or leftover cranberry sauce, and it just feels right.
So if your fridge is currently overflowing with leftovers? I’ve got you. These muffins are about to become your new holiday tradition, too.
Why You’ll Love This Leftover Stuffing Muffins Recipe?
- Total Leftover Glow-Up: Because reheated stuffing gets boring fast.
- Super Easy: Minimal ingredients, maximum deliciousness.
- Crispy Perfection: Those golden edges? Chef’s kiss.
- Great for Breakfast or Snacks: They work anytime—brunch, lunch, or even midnight snacks.
- Dippable: Made for cranberry sauce and gravy.
Ingredient Notes:
This recipe keeps things simple—because who wants to overcomplicate leftovers?
- Leftover Stuffing: Cornbread, classic sage, sausage stuffing—it all works. A little dry? No problem—the eggs fix that.
- Cooked Turkey: Shredded, chopped—use whatever you’ve got leftover. Ham would work too!
- Eggs: The glue that holds it all together.
- Milk: Adds a touch of creaminess to the egg mixture.
- Cheddar Cheese: Melty, sharp, and the perfect contrast to the herbs in the stuffing.
- Fresh Parsley: For a pop of color and freshness.
- Salt & Pepper: Gotta have it!
- Cranberry Sauce or Gravy: Optional, but honestly… it makes the muffins.
Pro Tip: If your stuffing is super dry, stir in a tablespoon of chicken broth before baking to keep things moist and flavorful.
How To Make Leftover Stuffing Muffins?
Trust me, this process is easier than figuring out how to fit all those leftovers back in the fridge.
Step 1. Preheat the Oven & Prep the Pan
Set your oven to 375°F and generously grease a muffin tin. Seriously, don’t skimp on this part—stuffing loves to stick. If you have cooking spray, go for it.
Step 2. Divide the Stuffing & Turkey
Spoon the leftover stuffing and turkey into the muffin cups, dividing them as evenly as you can. Pro tip: Don’t pack them too tightly. You want room for the egg mixture to work its magic.
Step 3. Whisk the Eggs & Milk
In a medium bowl, whisk together the eggs, milk, parsley, salt, and pepper. It should look light and fluffy—this keeps the muffins tender instead of dense.
Step 4. Pour the Egg Mixture
Carefully pour the egg mixture over the stuffing and turkey in each cup, filling them just over halfway. Don’t worry—it won’t look full, but the eggs puff up as they bake.
Step 5. Add the Cheese (the Best Part!)
Now for the good stuff. Sprinkle a generous handful of cheddar cheese on top of each muffin cup. Because, honestly, when has more cheese ever been a bad idea?
Want To Save This Recipe?
Step 6. Bake Until Golden
Pop the muffin tin into the oven and bake for 25-30 minutes. You’re looking for golden tops and slightly crispy edges—the sign of a perfect stuffing muffin.
Step 7. Cool & Serve
Let them cool for about 5 minutes before trying to remove them from the pan. Run a butter knife around the edges to help them pop out easily.
Serve warm with cranberry sauce or gravy for dipping. Or, let’s be real—both.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes.
- Freezer: Freeze fully cooked muffins on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
- Reheating Tip: Reheat frozen muffins directly from the freezer at 350°F for about 15 minutes—no thawing needed.
Variations and Substitutions:
Because stuffing muffins deserve some creativity, right?
- Sausage Swap: Use crumbled sausage instead of turkey for a breakfast twist.
- Veggie Boost: Mix in sautéed mushrooms, spinach, or leftover roasted veggies.
- Cheese Options: Try smoked gouda, Swiss, or even a spicy Pepper Jack.
- Spicy Kick: Add a pinch of cayenne or diced jalapeños for heat.
- No Turkey?: Skip it for a vegetarian version—still just as tasty!
What to Serve with Leftover Stuffing Muffins?
These muffins are a whole vibe on their own, but here are some fun pairings:
- Cranberry Sauce: The sweet-tart contrast is perfect.
- Gravy: Pour it over or dip—both work.
- Roasted Veggies: Lighten up the meal with something green.
- Eggs & Bacon: For the ultimate post-holiday brunch.
- Turkey Soup: Double the comfort food, double the cozy.
Frequently Asked Questions:
Can I make this as a casserole instead?
Yep! Spread everything into a greased 9×9 dish and bake for an extra 10 minutes.
My stuffing feels dry—what should I do?
Easy fix! Stir in a splash of broth or milk to the stuffing before baking.
Can I skip the cheese?
You could… but why would you? (Kidding. Yes, they’ll still hold together without it!)
Look, Thanksgiving leftovers don’t have to feel like a chore. These Leftover Stuffing Muffins are cozy, cheesy, and the perfect way to give your holiday extras a second life. Plus, they’re so fun to serve—especially with that gravy or cranberry sauce on the side.
So what do you think? Ready to give these muffins a try? If you do, snap a pic and tag me—I’d love to see your version! Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Leftover Stuffing Muffins
Ingredients
- 3 ½ cups leftover stuffing
- 1 cup cooked turkey cubed
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon salt
- Freshly cracked black pepper to taste
- ½ cup shredded medium cheddar cheese
- Cranberry sauce or gravy optional for serving
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray to ensure easy removal of the muffins after baking.
Prepare the Muffin Cups:
- Evenly divide the leftover stuffing and cubed turkey among all 12 muffin cups. Avoid pressing the mixture too firmly, as leaving it slightly loose allows the egg mixture to fill the gaps.
Prepare the Egg Mixture:
- In a medium-sized bowl, whisk together the eggs, milk, salt, pepper, and parsley. Whisk until the ingredients are fully combined and the mixture appears slightly frothy.
Fill the Muffin Cups:
- Carefully pour the egg mixture over the stuffing and turkey, filling each muffin cup slightly more than halfway. This leaves room for the muffins to expand while baking.
Add the Cheese:
- Sprinkle the shredded cheddar cheese evenly over the tops of the muffins.
Bake:
- Transfer the muffin tin to the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown on top and the edges appear crispy. The muffins should feel set when gently touched.
Cool and Serve:
- Allow the muffins to cool for approximately 5 minutes before carefully running a butter knife around the edges to release them from the pan. Serve warm with a side of cranberry sauce or gravy for dipping, if desired.
Notes
- Use a gluten-free stuffing mix or homemade gluten-free cornbread stuffing.
- Ensure the turkey and all other ingredients, including the cheese and seasoning, are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
