Recipe By thedailygourmet
Published Nov 29th
Prep 5m Cook 30m Additional 5m Ready In 40m
Servings 4 muffins Calories 237.7

Don’t let the “stuffing” deter you, but if you’re concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.

Recipe Ingredients

  • 1 large egg
  • 2 cups leftover stuffing
  • 1 ½ ounces Cheddar cheese, divided

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
  3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

  • Calories 237.7
  • Carbohydrate 21.9 g
  • Cholesterol 57.7 mg
  • Fat 13.4 g
  • Fiber 2.9 g
  • Protein 7.4 g
  • Saturated Fat 4.4 g
  • Sodium 626.5 mg
  • Sugar 2.3 g


  1. This was surprisingly good. Our dressing was cooked in foil as extra as the turkey was stuffed too and all eaten. The stuffing was quite dry so I hand mashed it with the egg and added extra shredded cheese to the stuffing. It turned out very moist. We have two left over for tonight.

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