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Why You’ll Love This Recipe
Thanksgiving dinner, being the biggest dinner of the season, gives us an extra bonus: leftovers! After cooking for hours, you may not want to cook again for days. Let the leftovers make it easier! Today, I am sharing how to use leftover stuffing to make muffins, or as my kids call them: stuffins! I used sausage stuffing but you can use any kind you have on hand.
In my house, kids actually prefer the muffins to the classic stuffing, so if you need to jazz it up, serve these for the holiday dinner. They are bound to be a hit!
Ingredients:
- leftover stuffing: homemade, boxed, or from a bag; mine had sausage, onions, celery, garlic, and spices;
- eggs: help bind the ingredients;
- butter: helps create crispy tops and adds rich flavor.
How to make muffins with leftover stuffing?
- Melt butter and cool to room temperature.
- Preheat the oven and grease the muffin pan. You can also use parchment liners.
- Mix butter with eggs.
- Pour mixture over stuffing and stir in gently.
- Scoop the stuffing mixture into the muffin pan.
- Bake for 20 to 24 minutes or until golden brown on top.
What stuffing should I use?
We are using leftovers so use the stuffing you have on hand and like! It can be homemade, from a box (like Stove Top) or from a bag (like Pepperidge Farm). If it’s made with mostly bread cubes, herbs and spices, you can add cooked veggies or sausage to add more flavor and texture.
Helpful Tips!
- If your stuffing comes from a box or a bag, you can add sauteed veggies, cooked sausage, etc.
- You can make stuffing from scratch and bake it in a muffin pan for individual servings.
- Don’t add more spices as the stuffing already has them.
Recipe FAQs:
Absolutely! You can make these muffins up to 2 days in advance. To reheat, just pop them in the oven at 350 degrees for 4 to 5 minutes OR until heated through.
If your stuffing came from a box or a bag, it’s most likely just bread, herbs, and spices. To add flavor, saute onion, garlic, and celery in a pan. Add pork sausage and cook until brown. Cool the mixture, then add to the stuffing and proceed with the recipe.
Your stuffing already has herbs and spices so the flavor is there. No need to add more! You can add sauteed veggies, like onion, garlic, celery or even cooked sausage.
If your stuffing has sausage, store the muffins in the fridge. Otherwise, you can store the muffins on the counter, for up to 2 days. I use a cake stand with a lid.
Yes! To freeze the muffins, make sure they are completely cooled. Place them in a freezer-safe bag and freeze for up to 2 months. If the stuffing has sausage, thaw the muffins in the fridge, then reheat.
More recipes with leftovers:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Leftover Stuffing Muffins
These Stuffing Muffins are made with leftover Thanksgiving stuffing, eggs, and butter. Just 3 ingredients are needed to make these crispy on top and moist inside muffins!
Instructions
- Preheat the oven to 375° F. Grease a muffin pan or line with parchment liners.
- Melt butter and cool down.
- Beat the eggs slightly, then add to melted butter and whisk until smooth.
- In a large mixing bowl, combine stuffing with egg mixture. Stir in gently.
- Scoop the mixture into prepared muffin pan.
- Bake for 20 to 24 minutes OR until the muffins are golden brown on top.
- Remove from oven and cool for 10 minutes, then serve.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Use the stuffing you have on hand and like! It can be homemade, from a box (like Stove Top) or from a bag (like Pepperidge Farm).
- Don’t add more spices as the stuffing already has them.
Nutrition
Calories: 324kcal | Carbohydrates: 29g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 661mg | Potassium: 121mg | Fiber: 4g | Sugar: 3g | Vitamin A: 730IU | Calcium: 53mg | Iron: 2mg
