This recipe uses leftover stuffing (or dressing if you prefer) and leftover cranberry sauce. However, if you don’t like the cranberry, feel free to omit that part. These are best warm with butter or with soup!
Leftover stuffing (about 2 cups)
Leftover cooked cranberry (about ½ a cup)
1 egg beaten
1 cup turkey broth or thinned out gravy
Preheat the oven to 375 F.
Butter/Grease a muffin tin.
In a large bowl, mix stuffing, cranberry, egg and turkey broth.
Fill muffin tins with mixture.
Bake for 15 to 20 minutes.