Leftover Thanksgiving Stuffing Muffins

Leftover Thanksgiving Stuffing Muffins is a gluten free, dairy free, paleolithic, and primal side dish. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 236 calories. For $1.36 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 14. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sausage, parsley, turkey, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is brought to you by Kirbie Cravings. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. If you like this recipe, you might also like recipes such as Leftover Stuffing Muffins, Thanksgiving Leftover Extraordinaire!, and Leftover Thanksgiving Sliders.

Servings: 14

 

Ingredients:

1/2 cup roasted butternut squash (cubed)

low sodium chicken stock (as needed, depending on how moist your stuffing already is. you want it to be semi-dry, so if your stuffing is very dry, you may need to add some stock)

1/2 cup dried cranberries

2 large eggs

chopped parsley (for garnish)

6 cups (packed) of leftover cornbread sausage stuffing

1 cup shredded roasted turkey

Equipment:

muffin liners

muffin tray

oven

mixing bowl

Cooking instruction summary:

1. Preheat oven to 350F. Line muffin tins with cupcake liners.2. Add stuffing, squash and turkey into a large mixing bowl. If your stuffing is very dry you will need to add a few tbsp of chicken stock to moisten it. Add in two eggs and stir until everything is thoroughly combined. The eggs are your binding agent.3. Scoop stuffing mixture into prepared muffin tins. Adda little pressure when scooping it in, to compact and tighten. Top each with 3-4 cranberries and a sprinkle of chopped parsley. Bake for about 20 minutes until tops become crispy.

 

Step by step:


1. Preheat oven to 350F. Line muffin tins with cupcake liners.

2. Add stuffing, squash and turkey into a large mixing bowl. If your stuffing is very dry you will need to add a few tbsp of chicken stock to moisten it.

3. Add in two eggs and stir until everything is thoroughly combined. The eggs are your binding agent.

4. Scoop stuffing mixture into prepared muffin tins.

5. Adda little pressure when scooping it in, to compact and tighten. Top each with 3-4 cranberries and a sprinkle of chopped parsley.

6. Bake for about 20 minutes until tops become crispy.


Nutrition Information:

Quickview
431k Calories
23g Protein
30g Total Fat
12g Carbs
6% Health Score
Limit These
Calories
431k
22%

Fat
30g
48%

  Saturated Fat
10g
63%

Carbohydrates
12g
4%

  Sugar
6g
8%

Cholesterol
111mg
37%

Sodium
1008mg
44%

Get Enough Of These
Protein
23g
48%

Vitamin K
66µg
64%

Vitamin B3
9mg
46%

Vitamin B6
0.52mg
26%

Vitamin B1
0.38mg
25%

Phosphorus
233mg
23%

Vitamin B2
0.38mg
22%

Vitamin A
994IU
20%

Zinc
2mg
19%

Vitamin B12
1µg
17%

Potassium
570mg
16%

Selenium
9µg
13%

Iron
2mg
12%

Copper
0.22mg
11%

Vitamin D
1µg
10%

Vitamin C
7mg
9%

Vitamin B5
0.89mg
9%

Magnesium
30mg
8%

Folate
24µg
6%

Vitamin E
0.49mg
3%

Calcium
29mg
3%

Fiber
0.48g
2%

Manganese
0.04mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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