Leftover Stuffing Muffins Recipe

If you’ve ever found yourself staring down a big bowl of leftover stuffing, wondering what on earth to do with it, I’ve got a game-changer for you. These Leftover Stuffing Muffins Recipe transform your holiday remnants into golden, crispy little bites of joy that are perfect for breakfast, lunch, or a snack. I promise, these muffins are fan-freaking-tastic and will make you rethink what stuffing can do—trust me, your leftovers never had it so good.

this …

Ingredients & Why They Work

Every ingredient in this leftover stuffing muffins recipe has a job that comes together beautifully by the time they pop out of the oven. The stuffing offers flavor and that all-important savory base, eggs bind and give structure, while turkey and spinach add protein and moisture so it’s not dry or crumbly.

• Butter (for greasing): A little fat keeps your muffins from sticking and adds a subtle richness to the edges.
• Prepared stuffing or dressing: The star of the show—leftover stuffing brings its herby, seasoned goodness to the muffins.
• Chopped turkey or ham: This protein complements the stuffing perfectly and prevents the muffins from feeling one-dimensional.
• Frozen spinach: Thawed and squeezed dry, it adds moisture, earthy flavor, and some veggie goodness.
• Eggs: These are your binding heroes, holding everything together and giving the muffins that soft yet firm texture.
• Milk: It gently loosens the eggs, helping them distribute evenly around the stuffing.
• Salt and freshly cracked pepper: Simple seasonings that enhance all the flavors without overpowering.

Make It Your Way

I love tweaking this Leftover Stuffing Muffins Recipe depending on what I’ve got in the fridge or what season it is. Feel free to add your favorite herbs, swap in different proteins, or even toss in some cheese for an extra hit of flavor. The beauty is in its flexibility—you really can’t go wrong!

• Variation: Once, I tried adding a handful of shredded cheddar right into the stuffing mixture—hello, cheesy heaven! It made these muffins irresistible as an after-school snack.
• Vegetarian swap: Skip the turkey and amp up the spinach or toss in mushrooms sautéed with garlic for a meat-free version that still packs flavor.
• Seasonal twist: In the fall, I like to stir in some dried cranberries or chopped apples for a sweet contrast that brightens these muffins beautifully.

Step-by-Step: How I Make Leftover Stuffing Muffins Recipe

Step 1: Prep Your Muffin Tin and Spinach

Start by preheating your oven to 375°F (190°C). Grease the muffin tin well with butter—this little step makes the muffins come out easily without a fight. While the oven warms, thaw your frozen spinach and give it a good squeeze to remove as much water as possible. This prevents soggy muffins and keeps the texture just right.

Step 2: Combine Stuffing, Turkey, and Spinach

In a large bowl, mix the leftover stuffing with chopped turkey (or ham) and spinach. Stir gently—try not to break up the stuffing too much. This helps keep that lovely texture that makes the muffins more interesting.

Step 3: Fill Muffin Wells Loosely

Divide the stuffing mixture evenly among the 12 muffin wells. Pack it lightly—not too tight—so that when you add the egg mixture, it can flow into the gaps and bind the muffins beautifully.

Step 4: Whisk and Pour Your Egg Mixture

Whisk together the eggs, milk, salt, and pepper until smooth. Pour about 2 tablespoons of this mixture into each muffin cup, then add a bit more as needed until all the egg mixture is used. Don’t worry if the egg doesn’t fully cover the stuffing—it puffs up as it bakes and creates that lovely golden top layer.

Step 5: Bake and Cool

Bake for 25-30 minutes until the tops are golden and crispy. Once out of the oven, let the muffins cool just enough so you can handle them—running a knife gently around the edges helps loosen them from the tin. Serve warm for the best taste and texture.

How to Serve Leftover Stuffing Muffins Recipe

Garnishes

I usually keep it simple with a sprinkle of fresh parsley or chives on top—adds a burst of color and freshness that balances the savory richness. A dollop of sour cream or a swipe of hot mustard also works wonders if you want to jazz it up a bit.

Side Dishes

These muffins are surprisingly filling on their own but pair beautifully with a fresh salad for lunch or alongside sautéed green beans and cranberry sauce for a light dinner. I’ve even served them with a warm bowl of soup when craving comfort food.

Creative Ways to Present

For holiday brunches or gatherings, I like to arrange the muffins on a rustic wooden board with little ramekins of mustard, cranberry chutney, and herb butter. It turns them into a fun finger-food platter everyone loves digging into!

Make Ahead and Storage

Storing Leftovers

Leftover stuffing muffins store beautifully in an airtight container in the fridge for up to 3 days. I usually pop them in for a quick breakfast or snack during the week—they reheat nicely and keep their flavor.

Freezing

Yes, you can freeze these muffins! After baking and cooling completely, wrap each muffin tightly in plastic wrap, then place in a freezer bag. They freeze well for up to 2 months. It’s a perfect way to preserve holiday flavors without rushing to eat them all.

Reheating

For best results, thaw frozen muffins overnight in the fridge, then warm them in a 350°F oven for 10 minutes to restore that crispy top. If you’re in a hurry, microwave for 30-45 seconds but know you might lose some crispiness.

FAQs

Final Thoughts

This Leftover Stuffing Muffins Recipe holds a special place in my kitchen because it turns what could be dreaded leftovers into something everyone eagerly reaches for. They’re easy, versatile, and downright delicious—exactly the kind of recipe you want in your back pocket after a big holiday meal. I hope you enjoy making and sharing these as much as I do!

Print