Transform your Holiday & Thanksgiving Leftovers into Stuffing Muffins with just 5 minutes of prep and a muffin pan! Featuring leftover turkey, ham or beef roast along with stuffing and drippy eggs, you can easily customize these with whatever you have laying around the kitchen! Dip or drizzle them with a super-simple hollandaise sauce made in the blender, warm cranberry sauce or leftover gravy! These muffins are a delicious, totally customizable, must-try way to use up those holiday leftovers!
Update: This post was originally published in November 2015. I made updates to the post below to include more information about these muffins! Plus, I’ve included step-by-step photos and a recipe video to show you how quick and easy it is to make stuffing muffins from your Thanksgiving leftovers!
Happy Week of Thanksgiving, friends! I hope you are enjoying the holiday season!
Today I am sharing a fun, yet super simple and delicious way to transform your Thanksgiving dinner (or any holiday) leftovers into a brand new, delicious meal!
Holiday leftovers stuffing muffins: recipe overview
I got the idea for these Leftover Thanksgiving Dinner Muffins from my friend, Alice’s Baked Egg Tater Tot Muffins.
When I was thinking about ways to use up our Thanksgiving leftovers, I immediately thought about those adorable little cups and how they would be absolutely perfect with a little holiday spin!
These Stuffing Muffins are essentially your Thanksgiving dinner transformed into a portable meal perfect for breakfast, brunch, snack-time, lunch and every meal in between! I especially love them for a quick and easy lunch with a side of warm kale salad!
These cute little muffins are savory and delicious on their own, but they taste over-the-top-yum with the sage hollandaise (because more butter makes everything better. Am I right?). The hollandaise sauce is made in the blender, so it’s ridiculously quick and easy to prepare! There’s no need for constant whisking and it can literally make it as fast as you can melt butter! The hollandaise sauce adds a touch of herbaceous, creamy decadence that makes these muffins just moreish! Honestly, I don’t recommend you skip the sauce! However, if hollandaise isn’t your thing, you can also drizzle the muffins with leftover gravy or dollop them with a bit of cranberry sauce instead!
What leftovers can I use?
Stuffing muffins are a flexible and easy way to transform your holiday leftovers into a brand new, delicious meal! While the base of the muffin is made with stuffing (or Thanksgiving dressing), you can add a wide variety of other ingredients to make them your own! Below are a few ideas to help spark your culinary creativity!
- Stuffing: Stuffing forms the base of these muffins. You can use any leftover stuffing you have in your refrigerator!
- Protein: I use turkey, because that’s what I had on hand. However, ham, pork or even sausage patties are delicious in these muffins! Just make sure your protein is fully cooked before assembling and baking the muffins. You can chop the protein up and mix it into the stuffing or you can lay a slice on top of the stuffing (as shown here).
- Egg: I love topping my stuffing muffins with an egg for a bit more sustenance! You can leave the egg whole (as shown) or scramble the eggs before adding them to the muffins. Alternatively, you can leave the eggs out of the recipe if you prefer.
- Greens: If you have leftover greens, such as sautéed spinach or kale, you can chop them up and stir them into the stuffing mix!
- Veggies: You can chop up any leftover vegetables, such as roasted mushrooms, and stir them into the stuffing mix!
- Cheese: If you love cheese, try topping your muffins with your favorite variety (cheddar, provolone, mozzarella and more!) before baking.
- Potatoes: If you have leftover mashed potatoes, you can use them as a muffin “frosting”! Bake the muffins according to the recipe instructions and then heat the potatoes until warm throughout. Once the muffins are done baking use a spoon or piping bag to dollop the potatoes on top!
- Cranberry Sauce: A dollop of warm leftover cranberry sauce is a great way to garnish these little muffins! (Add the cranberry sauce after the muffins are done baking).
- Gravy: If you are a gravy fan, try dipping your warm muffins in leftover gravy for a hearty touch!
How to easily make muffins with leftover stuffing?
These breakfast egg muffins require just 5 minutes of hands-on preparation and are so easy to make!
- Assemble: Grease a muffin pan and add 1/2 cup of stuffing into each muffin tin. Use the back of a measuring cup to gently press down to compress the stuffing mixture. Top with leftover roast turkey, holiday ham or whatever cooked protein you love! Crack one egg on top of each stuffing muffin.
- Bake: Transfer the muffin pan to the oven and bake until the eggs are just set.
- Make Hollandaise (optional): Place all the ingredients into a blender or food processor. Pulse to combine everything together. With the motor running, slowly drizzle in the melted butter. Continue to process until the hollandaise is smooth.
- Serve: Remove the muffins from the oven and drizzle them with hollandaise (or use the sauce as a dip!). Serve and enjoy!
How to make Thanksgiving leftovers muffins step-by-step photos
(Please scroll down for the detailed instructions in the complete printable recipe card at the bottom of the page!)
Tips for the best Leftover Stuffing Muffins
- Protein: You can use any protein you like!! Leftover turkey, ham or beef roast are all delicious! However, you can also use rotisserie chicken, sliced pork and sausage patties! (Note: Just make sure your protein is cooked before assembling these muffins.)
- Stuffing: You can use whatever stuffing you have leftover. There is no need to heat the stuffing before preparing these muffins. If your stuffing is dry, add a bit of broth or stock!
- Muffin pan: You can substitute a regular-size muffin pan for the jumbo! However, you will need to adjust the baking time.
- Press it: Make sure you gently press down on the stuffing in the muffin tin to level it out. I found that using a measuring cup is a great way to do this. Make sure you lightly spray the bottom of the cup with oil to prevent the stuffing from sticking to the cup. (Check out the recipe video below to see me using the measuring cup.)
- Bake time: The precise baking time will depend on how runny or cooked you want your egg. In the video below I cooked my eggs for 15 minutes, and as you can see the yolk was still nice and runny. If you want a more cooked yolk, scale the baking time up to 18-20 minutes.
Storing and reheating instructions
Food safety is of the utmost importance! Please follow the tips below to ensure you are properly storing and reheating your leftover muffins!
How to store stuffing muffins?
If you have leftover Thanksgiving Leftovers Stuffing Muffins, allow the muffins to cool completely to room temperature. Once cool, transfer muffins to an airtight container and store in the refrigerator.
How long will these keep?
The length of time stuffing muffins will keep (or last) depends upon how old your holiday leftovers are. To determine how long you can store the muffins, please refer to the storage length of various Thanksgiving leftovers below.
- Stuffing: Stuffing will last up to three to four days days in the refrigerator.
- Turkey: Roast turkey will keep for up to three to four days if properly stored.
- Ham: Properly stored holiday ham will last for three to four days in the refrigerator.
- Mashed Potatoes: Creamy potatoes will last three to five days in the fridge.
- Cranberry Sauce: Homemade cranberry sauce will last in refrigerator for 10 to 14 day.
- Gravy: Gravy is the most perishable holiday leftover, and according to the USDA, gravy will keep for up to three days in the refrigerator.
- Stuffing Muffins: If you muffins are made with fresh ingredients (and not leftovers), they will keep for up to five to six days in the refrigerator.
How to reheat muffins?
The best way to reheat your muffin cups is in the oven.
Preheat your oven to 300-degrees Fahrenheit. Lightly wrap an individual muffin in aluminum foil. Reheat muffins for 10 minutes, or until warm throughout.
Can I freeze this?
Absolutely! You can freeze leftover stuffing muffin cups to enjoy at a later date! Let the muffins cool completely after baking and transfer them to a freezer-safe resealable bag or airtight container. Store in the freezer for up to one month.
To reheat: Thaw muffins completely before reheating in the oven according to the instructions above.
So, stop fretting over what to do with those Thanksgiving leftovers and love them instead!
How to make Stuffing Muffins from Leftovers recipe and video👇
Stuffing Muffins Recipe (made with Holiday Leftovers!)
- 3 Cups Stuffing – cooked
- 6 Slices Turkey – cooked and sliced
- 6 large Eggs
- Kosher Salt and Pepper , to taste
- 1 Stick Unsalted Butter
- 3 Egg Yolks
- 1 TBS Sage Leaves – roughly chopped
- 1 tsp Lemon Juice
- ¼ tsp Kosher Salt
- 1/8 tsp Pepper
- Preheat oven to 425 degrees F. Spray 6 cavities of a jumbo muffin tin with non-stick cooking spray.
- For the Muffins: Place ½ cup of stuffing into each muffin tin and press down gently to level. Top each with a slice of cooked turkey, ham, roast beef, pork or sausage patty. Crack one egg on top of each and season with a pinch of salt and pepper.
- Bake: Transfer to the oven and bake for 15-20 minutes*, or until eggs are just cooked. Remove from oven and let cool in pan 3-5 minutes. Transfer to a platter or serving plate.
- Meanwhile, Prepare the Hollandaise: Melt butter over medium heat in a small sauce pan. Place egg yolks, sage, lemon juice, measured salt and pepper in the bowl of a food processor or blender. Pulse to combine. With the blender running, slowly drizzle in the butter. Process until smooth and creamy. Taste and adjust for seasoning.
- Serve warm Turkey, Egg & Stuffing Muffins drizzled with hollandaise, or with sauce on side for dipping. Enjoy!
- Protein: While I used leftover cooked Thanksgiving turkey for the muffins you see photographed, I have also used leftover holiday ham and cooked chicken breast before - and the results were just as delicious! Sliced pork and sausage patties are delicious as well!!
- Stuffing: For these muffins you can use whatever cooked stuffing you have on hand! There is no need to heat the stuffing before preparing these muffins. Simply pull the stuffing from the fridge and follow the instructions in the recipe. If you don't have any stuffing on hand, you can absolutely make some! I have two delicious stuffing recipes HERE and HERE! If your stuffing is on the dry side, add a bit of broth or stock to help moisten it up!
- Muffin Pan: A regular sized muffin pan can be substituted for the jumbo, simply scale back the stuffing.
- Assembling: Make sure you gently press down on the stuffing in the muffin tin to level it out. I found that using a measuring cup is a great way to do this. Make sure you lightly spray the bottom of the cup with oil to prevent the stuffing from sticking to the cup. (Check out the recipe video below to see me using the measuring cup.)
- Bake Time: The baking time for these muffins will depend on how runny or cooked you want your egg. In the video below I cooked my eggs for 15 minutes, and as you can see the yolk was still nice and runny. If you want a more cooked yolk, scale your cooking time up to 18-20 minutes.
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