Muffin Tin Turkey & Stuffing Cups
Transform holiday leftovers into delicious, handheld Muffin Tin Turkey & Stuffing Cups that are easy to serve and perfect for any meal.
Ingredients
Main Ingredients
- 2 cups Leftover cooked turkey, shredded
- 1 box Stuffing mix (or equivalent homemade stuffing, roughly 3–4 cups when fluffed)
- 0.5 to 0.75 cups Chicken broth Adjust based on dryness of stuffing mix.
- 2 large Eggs, beaten Acts as a binder.
- Salt and freshly ground black pepper, to taste
- Gravy, heated, for serving
- Shredded cheese (optional — cheddar or Monterey Jack)
- Fresh herbs for garnish (optional — parsley or thyme)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
- In a large bowl, add shredded turkey and the stuffing mix.
- Pour in chicken broth and add the beaten eggs. Season with salt and pepper. Mix until everything is evenly combined and the mixture holds together when pressed. If using cheese, fold it in now.
- Spoon the mixture into each muffin cup and press down to compact.
Baking
- Bake for 20–25 minutes, or until the tops are golden brown and the centers feel set.
- Remove from the oven and let the cups cool in the pan for 5 minutes before removing.
Serving
- Serve warm, drizzled with heated gravy and topped with chopped fresh herbs if desired.
Notes
If using boxed stuffing, substitute with 3 cups of day-old bread cubes toasted and seasoned if necessary. Adjust broth for texture. Best served warm, but can be refrigerated for 3-4 days.