Ok, Ok, I know…where have I been? I know I have some explaining to do and I will. Soon! Just know, I’m Back! I’ve missed my little blog and can’t resist sharing this cute little appetizer. They are perfect for the holiday season and a great way to use left over Thanksgiving stuffing, turkey and cranberry chutney.
The best part is these adorable little bites are easy to make. They are mini stuffing muffins layered with a slice of roasted turkey and topped with a dollop cranberry orange sauce. Easy Peasy!
– One package stuffing and ingredients required on package or previously made homemade stuffing of your choice.
– One egg
– Roasted turkey
– Cranberry sauce or chutney (I used a cranberry orange chutney from Trader Joes)
Stuffing Muffins – I used stove top, my favorite, to make these stuffing muffins. Prepare the stuffing according to directions on the package. Add more water than the package requires – about 1 1/2 times more. The stuffing needs to be wet so it is easier to form into muffins. Heat according to instructions and then let cool. Once cool, mix with 1 beaten egg to help bind the stuffing. Spoon stuffing into a mini muffin pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes. Let cool slightly and remove from pan.
Top your stuffing muffins with a piece of sliced turkey and a dollop of your favorite cranberry sauce or chutney to create the perfect bite of Thanksgiving!
Freezing: These stuffing muffins are perfect to make ahead and freeze till you need them. When you are ready to use the muffins, defrost and then place on a cookie sheet. Place in warmed 35o degree oven for about 5 – 10 minutes. Be careful, you don’t want to over cook them and have them dry out. Top with warm sliced turkey and cranberry sauce.