Thanksgiving Leftover Stuffing Muffins

Ingredients

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

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
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. 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. Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
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.