Recipes.

Leftover Roast Stuffin’ Muffins

By Georgia Bellas


I Quit Sugar - Leftover Roast Stuffing Muffins
Photo by: Ella Martin
  • 6 servings
  • Prep - 20 mins
    Cooking - 45 mins
  • Total - 1 hour 5 mins
I Quit Sugar - Leftover Roast Stuffing Muffins
Photo by: Ella Martin

Don’t know what to do with your leftover Thanksgiving stuffing? We reckon make them into muffins! Don’t worry if you’re from Aus and don’t have leftovers - in this recipe, we’ll show you how make a quick stuffing too.  

Servings: 6
Preparation: 20 mins
Cooking: 45 mins

Ingredients

  • 1/4 cup unsalted butter.
  • 1 red onion, diced.
  • 2 celery stalks, diced.
  • 1 carrot, diced.
  • 1 clove garlic, minced.
  • 2 sprigs thyme, leaves picked, finely chopped.
  • 1/4 cup parsley, leaves and stems finely chopped.
  • 1/4 teaspoon sea salt.
  • 1/4 teaspoon freshly ground black pepper.
  • 1/2 cup chicken stock.
  • 2 slices sourdough bread.
  • 1/3 cup breadcrumbs.
  • 1 egg, lightly whisked.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4
 and grease a 6 hole muffin tray with a little butter.

2. Melt the butter in a large skillet pan over a medium to high heat. Add in onion, celery and carrot and cook for 5 minutes, or until golden.

3. Add the garlic, thyme, parsley, salt and pepper and sauté for 2 minutes, until fragrant. Add in the chicken stock and bring to the boil. Reduce to a simmer for 5 minutes, or until some of the moisture is absorbed.

3. Add mixture to a large bowl and let it cool slightly. Throw in the toasted bread cubes, bread crumbs and egg. Using your hands, combine the mixture so and break up the bread so that it absorbs some of the moisture and forms a light batter. If you have leftover stuffing, follow the steps above and add any leftover stuffing to the large mixing bowl. You may only need 1 slice of sourdough toast depending on how much stuffing you have leftover.

4. Pour the batter into the 6 greased muffin tin holes. Bake for 30 minutes. Place muffins on a cooling rack to cool before serving.


Don’t know what to do with your leftover Thanksgiving stuffing? We reckon make them into muffins! Don’t worry if you’re from Aus and don’t have leftovers - in this recipe, we’ll show you how make a quick stuffing too.

Ingredients

  • 1/4 cup unsalted butter.
  • 1 red onion, diced.
  • 2 celery stalks, diced.
  • 1 carrot, diced.
  • 1 clove garlic, minced.
  • 2 sprigs thyme, leaves picked, finely chopped.
  • 1/4 cup parsley, leaves and stems finely chopped.
  • 1/4 teaspoon sea salt.
  • 1/4 teaspoon freshly ground black pepper.
  • 1/2 cup chicken stock.
  • 2 slices sourdough bread.
  • 1/3 cup breadcrumbs.
  • 1 egg, lightly whisked.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4
 and grease a 6 hole muffin tray with a little butter.

2. Melt the butter in a large skillet pan over a medium to high heat. Add in onion, celery and carrot and cook for 5 minutes, or until golden.

3. Add the garlic, thyme, parsley, salt and pepper and sauté for 2 minutes, until fragrant. Add in the chicken stock and bring to the boil. Reduce to a simmer for 5 minutes, or until some of the moisture is absorbed.

3. Add mixture to a large bowl and let it cool slightly. Throw in the toasted bread cubes, bread crumbs and egg. Using your hands, combine the mixture so and break up the bread so that it absorbs some of the moisture and forms a light batter. If you have leftover stuffing, follow the steps above and add any leftover stuffing to the large mixing bowl. You may only need 1 slice of sourdough toast depending on how much stuffing you have leftover.

4. Pour the batter into the 6 greased muffin tin holes. Bake for 30 minutes. Place muffins on a cooling rack to cool before serving.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name