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.
1/2 cup unsalted chicken stock
3 large eggs, lightly beaten
6 cups cooked bread stuffing
4 ounces cooked skinless, boneless turkey breast or rotisserie chicken (about 1 cup), shredded
3/4 cup whole cranberry sauce
3/4 cup turkey gravy
Est. added sugars 0g
Calcium 5% DV
Potassium 6% DV
How to Make It
Preheat oven to 350°F with oven rack in bottom position.
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.
Bake at 350°F for 30 to 35 minutes or until golden brown.
Top each muffin with about 1 tablespoon cranberry sauce and 1 tablespoon gravy. Serve immediately.
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