Leftover Stuffing Muffin Cups

Leftover Stuffing Muffin Cups

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 (leave the gravy and cranberry sauce on the side). Baking them crisps up the edges nicely, and a drizzle of cranberry sauce adds familiar sweet tartness.

Directions:
  1. Preheat oven to 350°F with oven rack in bottom position.
  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).
  3. 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.
  4. Fill muffin cups evenly with turkey.
  5. Bake at 350°F for 30 to 35 minutes or until golden brown.
  6. Top each muffin with about 1 tablespoon cranberry sauce and 1 tablespoon gravy.
  7. Serve immediately.