Ingredients
12
12 servings
- •nonstick cooking spray
- •4 cups crumbled leftover stuffing
- •1 cup chopped cooked turkey
- •0.75 cup frozen corn kernels, thawed
- •1 tablespoon chicken broth, or as needed
- •12 (1/2 inch) cubes Cheddar cheese
- •5 eggs
- •2 tablespoons chicken broth
- •salt and freshly ground black pepper to taste
- •0.5 cup cranberry sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
- Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
- Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
- Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
- Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.
Nutritional Facts
Per 12 servings
- Calories: 213
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 2g
- Protein: 10g
- Sugar: 6g
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