Recipes

Christmas “Leftover” Muffins

There are so many tasty “leftovers” after Christmas and Thanksgiving dinners! I try to prepare lots of food so I have leftovers, can make soup and to freeze many dishes for easy meals afterwards.

Here are some wonderfully easy to make muffins using whatever ingredients you have left over! Be creative and you can make delicious varieties “meat-free” of course.

Add stuffing loosely to your well greased pan.

I like to add each ingredient one by one but you can also choose to take a bowl and mix everything together (excluding the egg) and then add to your muffin tin. If you choose to premix don’t over mix. Just turn over into each other. You want your stuffing to look like stuffing.

Add turkey or meat of choice followed by your mashed potatoes (white or sweet).
Personally, I like to drizzle with gravy at this time but it is not necessary.
Add mixed eggs slowly and don’t overfill muffin tin because the stuffing and eggs will expand when baking.
You can add your cranberry sauce at this time or you can warm your cranberry sauce and at when serving.
These muffins look quite lovely even without the cranberry sauce. Spinach would add lovely colour, nutrients and fibre!
Baked muffins with cranberry sauce.
Cranberry sauce added after baking keeps the colour vibrant.
What a lovely dish for breakfast, snacks, lunch or even a following dinner. Just add some vegetables and lovely salad! Easy and delicious!!

Christmas "Leftover" Muffins

Print Recipe
Serves: 12 muffins Cooking Time: 45 minutes

Ingredients

  • Leftovers:
  • 2 cups chopped turkey
  • 3 cups precooked stuffing or dressing
  • 2 cups mashed potatoes or sweet potatoes...
  • 1 cup + cranberry sauce
  • 1/2 - 1 cup of gravy
  • plus
  • 6 x-large organic eggs
  • 1/4 lb. frozen spinach (optional)
  • 1/4 tsp. Himalayan salt (depending on taste). You may have added enough to your potatoes and stuffing already.
  • Freshly cracked pepper to taste.

Instructions

1

Preheat the oven to 375 degrees.

2

If adding organic frozen spinach take time to thaw and squeeze dry.

3

Grease pans well with coconut, olive or avocado oil.

4

Add a bit of stuffing to bottom of each muffin tin. Leave it loosely packed so the egg mixture can fill into the empty spaces.

5

Add your turkey pieces or your meat of choice.

6

If adding spinach - add now.

7

Top with your mashed potatoes or sweet potatoes.

8

You can top with cranberry sauce or you can add after they are baked.

9

If you are serving at a later date you can add warmed cranberry sauce after reheating your muffins.

10

Add the egg mixture at the end. Add slowly and do not fill to the top as the stuffing and egg both expand when cooking.

11

Bake the muffins for 25-30 minutes or until lightly golden brown and crispy on the top.

12

If you enjoy a crispy texture, put your oven on broil and cook a few extra minutes.

13

Eat warm or if serving at a later date store in fridge.

Notes

Make sure to grease your pans well as these muffins can stick. Feel free to add any ingredients you like. In the recipe above I did not add the spinach but you can add any roasted vegetables you like and sweet potatoes are lovely! If you served ham or another meat you could choose to add it instead. If you would prefer to keep this dish vegetarian or vegan. no meat is necessary and you can increase your veggies.

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