Ingredients

• nonstick cooking spray
• 4 cups crumbled leftover stuffing
• 1 cup chopped cooked turkey
• 0.75 cups frozen corn kernels , thawed
• 1 tablespoon chicken broth , or as needed
• 12 , 1/2 inch
• 5 eggs
• 2 tablespoons chicken broth
• salt and freshly ground black pepper to taste
• 0.5 cups cranberry sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
2. 2 Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
3. 3 Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
4. 4 Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
5. 5 Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

Nutrition per serving