Leftover Turkey and Stuffing Muffins

Suggested Wine Pairing: Sagrantino


  • 4 ½ cups crumbled leftover stuffing
  • 2 cups chopped leftover turkey
  • 3 large eggs, whisked lightly
  • ½ cup chicken or turkey stock (if your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy)
  • Leftover cranberry sauce (or gravy), for serving


Preheat the oven to 350°F. Grease a muffin tin with cooking spray or place with muffin liners.

In a large bowl mix together the leftover stuffing, leftover turkey, eggs and stock, stirring until combined.

Divide the mixture evenly into 12 muffin cups, then bake for about 30 minutes or until they’re crisped slightly on top and the mixture is cooked through.

Remove the muffins from the oven and let them cool for 5 minutes in the tin before removing them. Serve with leftover cranberry sauce or gravy and a glass of Sagrantino!