- Calories 189
- Fat 7g
- Satfat 2g
- Unsatfat 4g
- Protein 10g
- Carbohydrates 20g
- Fiber 2g
- Sugars 9g
- Est. added sugars 0g
- Sodium 310mg
- Calcium 5% DV
- Potassium 6% DV
Stuffing Muffin Cups
Kelsey Hansen
These are portable, snack-sized Thanksgiving meals that make good use of leftover stuffing, turkey, cranberry sauce, and gravy—perfect for packing in work or school lunches. Baking them crisps up the edges nicely, and a drizzle of cranberry sauce adds familiar sweet tartness.
How to Make It
Step 1
Preheat oven to 350°F with oven rack in bottom position.
Step 2
Combine stock and eggs in a medium bowl. If stuffing is coarse, chop stuffing until the texture is very fine (do not use a food processor). Add stuffing to stock mixture; toss gently to coat. Divide stuffing mixture evenly among 12 muffin cups coated with cooking spray. Make a well in the center of each muffin, pressing stuffing firmly onto bottoms and up sides of the muffin cups. Fill muffin cups evenly with turkey.
Step 3
Bake at 350°F for 30 to 35 minutes or until golden brown.
Step 4
Top each muffin with about 1 tablespoon cranberry sauce and 1 tablespoon gravy. Serve immediately.
Also appeared in: Cooking Light, ,
