Leftover Stuffing Muffins Recipe
If you’ve ever wondered what to do with all that leftover holiday stuffing, I’ve got a game-changer for you: my Leftover Stuffing Muffins Recipe! These little bites are crispy, savory, and packed with flavor — plus, they’re a fun twist that makes old stuffing feel completely new. Seriously, once you try these, you might want to make extra stuffing just to turn it into muffins the next day. Trust me, your taste buds will thank you!
Why This Recipe Works
- Transforms leftovers creatively: It turns boring, soggy stuffing into crispy, handheld muffins you’ll crave.
- Simple ingredients, big flavor: Using turkey or ham and spinach adds extra protein and veggies without complicating the prep.
- Perfect texture balance: The eggs soak into the stuffing, creating tender centers with golden, crunchy tops.
- Kid-friendly and customizable: You can swap meat types or add your favorite herbs to make it your own.
Ingredients & Why They Work
This Leftover Stuffing Muffins Recipe blends familiar, comforting flavors with a few fresh additions to keep each bite interesting. Every ingredient plays a role, whether it’s adding moisture, texture, or savory depth. When you’re shopping for extras, keep your eyes peeled for quality leftover stuffing or a good stuffing mix—both can work beautifully here.
- Butter (for greasing): Adds a slight nuttiness and helps the muffins turn golden without sticking to your tin.
- Prepared stuffing or dressing: This is your base—choose a well-seasoned version for maximum flavor.
- Chopped turkey or ham: Leftover meat boosts protein and makes these muffins feel like a full meal.
- Frozen spinach: Adds color, nutrition, and a lovely mild earthiness without overpowering.
- Eggs: The binding agent that brings everything together with a fluffy texture.
- Milk: Keeps the mixture moist and tender as it bakes.
- Salt & freshly cracked pepper: Essential seasonings that brighten the flavors and add a little bite.
Make It Your Way
One of my favorite things about this Leftover Stuffing Muffins Recipe is how easy it is to tweak depending on what’s in your fridge and your flavor preferences. I love to swap out the turkey for spicy sausage or add a handful of shredded cheddar cheese right into the mix for an extra savory kick. Make it yours — you can’t go wrong!
- Gluten-Free Variation: Use gluten-free stuffing and make sure your additives are GF-certified; I’ve tried this and the texture stays just as delicious.
- Vegetarian Version: Skip the meat and double the spinach or add mushrooms; I did this once and it made for a fresh, earthy muffin.
- Added Herbs: Fresh sage or thyme blends beautifully with the stuffing base — always my go-to for a fragrant lift.
Step-by-Step: How I Make Leftover Stuffing Muffins Recipe
Step 1: Prep your ingredients and muffin tin
First things first—preheat your oven to 375°F. While it’s warming up, grease your muffin tin generously with butter. You want just enough so the muffins won’t stick but not so much they get greasy. Meanwhile, thaw your frozen spinach and squeeze out as much excess water as you can; this step is crucial to avoid sogginess later. Trust me, I learned this the hard way the first time!
Step 2: Combine stuffing, meat, and spinach
In a large bowl, gently mix your prepared stuffing, chopped turkey or ham, and the squeezed-dry spinach. Be careful not to overmix — you want to keep some texture in the stuffing so the muffins don’t turn into a mushy blob. This gentle folding keeps things light and lets the eggs absorb moisture without weighing it down.
Step 3: Fill the muffin tin
Divide the stuffing mixture evenly among the 12 muffin cups. Don’t pack them too tightly — leave the stuffing loose so the egg mixture can flow in and create that lovely custardy center. I usually start by dropping about two tablespoons of the stuffing per well and adjusting slightly to fill all cups.
Step 4: Whisk and pour your egg mixture
In a medium bowl, whisk together the eggs, milk, salt, and freshly cracked pepper until fully combined. Pour the egg mixture evenly over the stuffing. It won’t cover the stuffing entirely at first but don’t worry—the eggs puff up and fill the gaps while baking, creating a beautiful golden top.
Step 5: Bake and serve
Bake the muffins for 25-30 minutes until the tops turn golden brown and crispy. When you pull them from the oven, let them cool for a few minutes before running a knife around the edges to loosen each muffin. Serve them warm—trust me, that first bite is worth the wait.
Tips from My Kitchen
- Don’t Skimp on Greasing: I learned the hard way that butter or oil keeps muffins cleanly coming out of the tin without crumbling.
- Squeeze That Spinach: Excess water will make your muffins soggy — squeezing spinach dry is key to crispiness.
- Fill Loosely: Leaving some airflow lets the egg puff up for a better texture.
- Cool Before Removing: Let your muffins rest for a few minutes so they hold together better when you take them out.
How to Serve Leftover Stuffing Muffins Recipe
Garnishes
I love topping these muffins with a little dollop of cranberry sauce or a swirl of homemade gravy — it brings that classic holiday vibe right back. Fresh herbs like parsley or rosemary sprinkled on top add a burst of color and freshness too. Honestly, you can keep it simple with just a pat of butter or get fancy with a drizzle of aioli.
Side Dishes
These stuffing muffins shine alongside green beans almondine or a crisp salad to balance the richness. I’ve also served them with roasted Brussels sprouts and a side of mashed sweet potatoes for a comforting meal that feels complete. The versatility is endless, making these muffins a great choice for leftover makeovers.
Creative Ways to Present
For entertaining, I like to line them up on a wooden board with small bowls of dips — think cranberry, mustard aioli, or even a spicy sriracha mayo. They also look adorable topped with mini fried quail eggs for brunch gatherings. Presentation doesn’t have to be complicated to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled, I pop leftover stuffing muffins in an airtight container in the fridge. They keep well for about 3-4 days, making them an easy grab-and-go snack or quick addition to any meal. Just make sure they’re completely cooled before storing to keep them firm.
Freezing
If you want to save some longer-term, these muffins freeze beautifully. After cooling, wrap each muffin individually in plastic wrap or foil, then place in a freezer bag. From my experience, they’re best eaten within 2 months for optimal flavor and texture.
Reheating
I reheat stuffing muffins in a 350°F oven for about 10-12 minutes until warmed through and crispy on the outside. Avoid microwaving if you want to preserve that satisfying crunch. When I’m in a hurry, I’ll microwave briefly and then finish under the broiler for a minute to crisp back up.
FAQs
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Can I use homemade stuffing for this recipe?
Absolutely! Homemade stuffing often has extra moisture, so be sure to squeeze out any excess liquid from ingredients like cooked vegetables before mixing. This will help your muffins hold their shape and crisp nicely.
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What if I don’t have frozen spinach?
You can use fresh spinach—just sauté it lightly, then drain and squeeze out the moisture before adding. No spinach? No problem! You can skip it or swap in kale or finely chopped broccoli for a similar effect.
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Can I make these muffins ahead of time for a party?
Yes! You can bake them earlier in the day and reheat just before serving. Keep them covered at room temperature if serving within a few hours or refrigerate and warm them up later using an oven to keep the crispy texture intact.
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How do I stop the muffins from getting soggy?
Two things help: first, squeezing out moisture from spinach and any wet ingredients, and second, letting the muffins cool fully on a wire rack before storing. Also, avoid storing them in sealed containers while still warm.
Final Thoughts
Honestly, this Leftover Stuffing Muffins Recipe has become one of my favorite ways to rescue holiday leftovers and turn them into something everyone actually gets excited about. I love how flexible it is, so you can put your spin on the flavors and ingredients. If you’re like me and hate food waste but crave tasty, convenient bites, these muffins are your new best friend. Give them a try — I can’t wait to hear how you personalize them!
Print
Leftover Stuffing Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Leftover Stuffing Muffins transform your prepared stuffing or dressing into delicious, portable muffins perfect for using up leftovers. Combined with chopped turkey or ham, spinach, and a custard of eggs and milk, they bake into golden, crispy treats great for breakfast, brunch, or a snack.
Ingredients
Main Ingredients
- 2 tsp butter (for greasing the muffin tin)
- 3 cups prepared stuffing or dressing
- 1 cup chopped turkey or ham
- 1/4 lb. frozen spinach, thawed and squeezed
- 6 large eggs
- 2 Tbsp milk
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 375 degrees Fahrenheit. Grease a 12-well muffin tin thoroughly with butter, oil, or non-stick spray to prevent sticking.
- Prepare Spinach and Mix Main Ingredients: Thaw the frozen spinach completely and squeeze out excess moisture. In a large bowl, combine the prepared stuffing, chopped turkey or ham, and the squeezed spinach. Stir gently, taking care not to break up the stuffing too much.
- Fill Muffin Wells: Divide the stuffing mixture evenly among the 12 muffin wells, loosely packing it to allow room for the egg mixture to fill in around it.
- Prepare and Add Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and freshly cracked pepper until smooth. Pour the egg mixture evenly over the stuffing in each muffin well, starting with approximately 2 tablespoons per muffin and adding more until all the egg mixture is used. Note that the egg mixture will not fully cover the stuffing but will puff up during baking.
- Bake Muffins: Bake in the preheated oven for 30 minutes until the muffins are golden brown and crispy on top. Remove from oven and allow to cool slightly.
- Remove and Serve: Run a knife carefully around the edges of each muffin to loosen them from the tin. Remove the muffins gently and serve warm.
Notes
- For a vegetarian version, omit the turkey or ham and consider adding extra spinach or mushrooms.
- You can substitute frozen spinach with fresh baby spinach (about 2 cups) sautéed and squeezed dry.
- Use leftover turkey, ham, or even cooked sausage for different flavor variations.
- If you prefer a dairy-free option, substitute milk with almond or oat milk and use a suitable non-dairy butter for greasing.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in a microwave or oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg
