Name: Leftover Stuffing Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

Jump to Recipe· 4.5 from 16 reviews

If you’ve ever found yourself staring at a big bowl of leftover stuffing thinking, “What on earth do I do with this now?”—I’ve got you covered! This Leftover Stuffing Muffins Recipe is a total game-changer. It’s easy, delicious, and breathes new life into your holiday leftovers (or leftover stuffing anytime, really). Imagine bite-sized pockets of that classic stuffing flavor, packed with turkey and spinach, baked to golden, crispy perfection. Trust me, once you try this, you’ll look forward to using up your leftovers. Let me walk you through exactly how to make these cozy, comforting muffins that taste like a mini holiday feast in every bite.

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Why This Recipe Works

Clever Use of Leftovers: Turns otherwise forgotten stuffing into a fun, handheld meal that feels fresh and new.
Balanced Flavors and Textures: Combining moist stuffing, savory meat, tender spinach, and fluffy eggs creates perfect harmony.
Simple, Straightforward Steps: No complicated prep, just mix, fill, and bake—great for busy days or last-minute meals.
Customizable Base: You can easily swap proteins and veggies to suit your fridge and palate.

A muffin tray holds twelve savory muffins with a golden brown crust. Each muffin is textured with visible bits of green spinach and lighter pieces of what looks like cooked chicken or cheese, creating a mix of creamy white and dark green colors throughout. The muffins have a slightly rough and uneven surface, showing a baked, firm texture with lightly browned edges. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

I love how the ingredients in this leftover stuffing muffins recipe harmonize to make every muffin a savory delight. The prepared stuffing gives flavor and texture, the eggs help bind and puff them up like mini quiches, and the spinach adds a little green goodness without stealing the show. Here’s a quick peek at each ingredient and why it’s essential.

Butter: For greasing the muffin tin so those muffins come out cleanly without sticking—use quality butter for that subtle richness.
Prepared Stuffing: This is your flavor star—moist but not soggy, with seasoned bread and herbs that hold everything together.
Chopped Turkey or Ham: Adds protein and meaty depth; leftover roasted turkey or ham works perfectly here.
Frozen Spinach: Thawed and squeezed dry to avoid sogginess but still add freshness and color. Feel free to swap with kale or chard if you like.
Eggs: The binder that gives the muffins structure and a soft, custardy feel inside.
Milk: Adds moisture to the egg mixture, ensuring your muffins aren’t dry.
Salt and Freshly Cracked Pepper: Simple seasoning to enhance the stuffing’s flavors without overpowering.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this recipe can be—it’s like a blank canvas for whatever you have. For example, I’ve swapped the turkey for sausage or even chopped roasted veggies when I’m avoiding meat, and each time it’s a winner. Don’t be afraid to play around with it based on your cravings or fridge situation.

Variation: Adding a bit of shredded cheddar or Parmesan on top before baking gives a gorgeous golden crust and cheesy punch—one of my favorite tweaks.
Make it vegetarian: Skip the turkey and toss in sautéed mushrooms or caramelized onions for rich umami flavors.
Spicy twist: If you like heat, toss in a pinch of red pepper flakes or chopped jalapeños into your stuffing mix for a fiery surprise.
Seasonal Greens: Swap spinach for kale or chard depending on what’s fresh or frozen at hand.

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

Step 1: Prepping the Muffin Tin and Spinach

Start by preheating your oven to 375°F. Grease your muffin tin generously with butter, oil, or a good nonstick spray—you really don’t want your muffins to stick. While that heats up, make sure your frozen spinach is thawed and well squeezed dry; this step helps keep your muffins from getting soggy inside, which is one trick I learned the hard way!

Step 2: Mixing Stuffing, Meat, and Greens

In a bowl, gently fold together your leftover stuffing, chopped turkey (or ham), and spinach. Be careful not to mash the stuffing too much—you want those tasty bread pieces mostly intact for texture. This mixture forms the delicious base of your muffins.

Step 3: Filling the Muffin Cups

Divide your stuffing mixture evenly among the 12 muffin wells. Don’t pack it down tightly; keep it loose so the egg mixture can slip in and bind everything together. It’s a delicate balance but makes a big difference in the final texture.

Step 4: Combining and Adding the Egg Mixture

Whisk together eggs, milk, salt, and freshly cracked pepper in a separate bowl. Then pour about 2 tablespoons of this mixture into each muffin cup. Keep going until you’ve used it all. The egg likely won’t completely cover the stuffing; that’s okay—it puffs up as it bakes and fills in the gaps. Just trust the process!

Step 5: Baking to Golden Perfection

Bake your muffins for 25-30 minutes until they’re golden brown and have a crisp top. I like to keep an eye on them around 25 minutes because ovens vary, and you want that perfect crunch without overbaking. Once done, let them cool just a bit before running a knife around the edges to pop them out. Serve warm for the best flavors and texture.

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Pro Tips for Making Leftover Stuffing Muffins Recipe

Dry Your Spinach Well: Squeezing moisture out prevents soggy muffins—this little step makes all the difference.
Don’t Overpack the Muffin Cups: Leave room for eggs to puff; stuffing packed too tight gives dense muffins.
Watch the Oven: Check muffins a few minutes before timer goes off to avoid overcooking or dryness.
Use Freshly Cracked Pepper: It adds bright flavor that pre-ground pepper just can’t match in this simple recipe.

How to Serve Leftover Stuffing Muffins Recipe

The image shows nine savory muffins arranged in three rows of three on a metal cooling rack, placed over a white marbled surface. Each muffin has a rough, golden-brown crust with a textured top made of mixed ingredients like chopped greens and small chunks of white cheese or eggs, giving a speckled green and creamy white appearance. The muffins have a slightly uneven, homemade look with visible crispy edges and soft, fluffy interiors peeking through. The overall color palette mixes warm golden browns with dark green and creamy white bits, indicating a savory vegetable and cheese composition. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple: a light dollop of sour cream or Greek yogurt pairs wonderfully with the savory muffins. A sprinkle of fresh herbs like parsley or chives adds a fresh pop of color and brightness. Sometimes, a drizzle of cranberry sauce makes it feel extra festive and balanced.

Side Dishes

These muffins are actually pretty filling on their own, but if you’re serving alongside something, I love pairing them with a crisp green salad or roasted root vegetables. They also make a perfect side for a bowl of warm soup, especially creamy butternut squash or classic tomato basil.

Creative Ways to Present

For special occasions, I arrange the muffins on a wooden board surrounded by small bowls of dips like cranberry chutney, spicy mustard, or a tangy aioli—this turns them into a party-worthy appetizer. You can also top each muffin with a little slice of melted cheese and pop it back in the oven for a decadent touch.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover stuffing muffins in an airtight container in the fridge—they stay great up to 3 days. When packed tightly together, they hold moisture better and reheat more evenly.

Freezing

Yes, you can freeze these! I recommend wrapping each muffin individually in plastic wrap or foil and then placing them in a freezer-safe bag. They freeze well for up to 2 months. It’s so handy to have them ready for a quick meal or snack.

Reheating

Reheat leftovers in a preheated 350°F oven for about 10-15 minutes, uncovered, to help maintain crisp edges. Microwaving works too in a pinch but can make the muffins a bit soft, so I prefer the oven method whenever I have a little extra time.

FAQs

Can I use fresh stuffing instead of leftovers?

Absolutely! You can prepare fresh stuffing following your favorite recipe or even use a boxed mix, then follow the same steps to make these muffins. Just make sure the stuffing isn’t overly moist, so your muffins don’t turn soggy.
What if I don’t have turkey or ham?

No worries! You can leave out the meat for a vegetarian version or substitute with cooked sausage, bacon bits, or even cooked beans for protein. The stuffing flavor holds up well across these variations.
How do I avoid dry stuffing muffins?

Make sure to add the egg mixture evenly and don’t overbake. Keeping the spinach well-drained and loosely packing the stuffing helps maintain moisture balance. Baking just until golden and set is key.
Can I make this gluten-free?

Yes! Use gluten-free stuffing or dressing, which many stores now offer. Just double-check any added ingredients for gluten content to keep everything safe.

Final Thoughts

This Leftover Stuffing Muffins Recipe has become a favorite way in my house to keep post-holiday meals exciting and waste-free. It’s quick, comforting, and tastes like all the best parts of Thanksgiving wrapped into one handy muffin. I truly hope you give these a try and enjoy every crispy, flavorful bite—they’re perfect for breakfast, snacks, or casual dinners. Plus, turning leftovers into something this delicious feels like a mini celebration every time!