Muffin Tin Turkey and Stuffing Cups with Gravy 12 Crispy Savory Delicious

Muffin Tin Turkey and Stuffing Cups with Gravy is a clever, cozy way to reinvent Thanksgiving leftovers. As a chef who champions practical, pantry-friendly meals, I designed these little bites to bring the holiday spirit to busy days without the big mess. Crispy edges, savory stuffing, and tender turkey bake into perfect portions, ready for dunking in warm gravy. This approach fits weeknights, batch cooking, potlucks, or just a freezer-friendly plan for the week. Easy, kid-friendly, and sauce-ready, they prove leftovers can feel festive again in under 35 minutes and twelve charming cups.

Table of Contents

Table of Contents

what make this Recipe special

Muffin Tin Turkey and Stuffing Cups with Gravy are my answer to busy weeknights and holiday leftovers that deserve a second act. I love meals that taste special but don’t demand a full day in the kitchen. These little cups give you crispy edges, cozy stuffing, and tender turkey in perfect portions. They freeze well, reheat fast, and travel easily to potlucks. Best of all, they bake up from ingredients already in my pantry, with room to customize. If you’re chasing speed without sacrificing flavor, you’ve found your new weeknight ritual.

A warm, relatable intro

Think of these cups as comfort pockets you can stash in the fridge for tomorrow’s lunch.

They’re perfect for busy weeks and last-minute dinners.

Time-saving versatility

Prep once, enjoy twice. These cups shine when you prep ahead on Sunday.

They freeze well and bake fast, saving you precious minutes.

Comfort-forward flavor with simple tweaks

Want extra cozy flavor? Add a handful of shredded cheese or a splash of herbs.

Dairy-free version? Omit cheese and use veggie broth. With Muffin Tin Turkey and Stuffing Cups with Gravy, these tweaks stay delicious.

Ingredients

For Muffin Tin Turkey and Stuffing Cups with Gravy, gather these staple ingredients. I like to keep leftovers on hand so I can whip these up in minutes after turkey day or a busy weeknight craving.

• 3 cups leftover stuffing — the base that binds the cups and adds texture.
• 2 cups cooked shredded turkey — any variety works; white or dark meat both taste great.
• 2 large eggs — help the cups set and hold their shape while baking.
• ¼ cup chicken broth (or turkey broth) — adds moisture for a tender, cohesive filling.
• ½ cup shredded cheddar cheese (optional) — adds a melty, golden crust; omit for a dairy-free version.
• Salt and pepper to taste — simple seasoning to wake up flavors.
• Gravy for serving — warm, silky sauce to spoon over or dip each cup.
• Optional: chopped parsley, dried sage, or thyme — a little herb lift finish.

Exact quantities are listed at the bottom of the article and available for printing.

How to Make Muffin Tin Turkey and Stuffing Cups with Gravy

Prep the pan and gather fillings

First, I preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.

Next, I gather leftover stuffing, shredded turkey, eggs, and chicken broth.

Additionally, optional cheese and herbs sit nearby to tailor flavor.

For efficiency, I keep a muffin tin recipe that saves time and kitchen drama on hand.

A mixing bowl, spoon, and a cookie scoop keep portions even.

Build the filling for stuffing cups

Then, in a large bowl, I mix leftover stuffing, turkey, eggs, broth, and cheese if using.

Next, season with salt and pepper, then fold gently.

If you want a crisper top, drizzle a little olive oil.

Additionally, lightly chill the mixture if you’re adding cheese for browning.

Portion, bake, and finish

I portion the filling into the cups, then press lightly to compact.

Next, fill each cup about three quarters full for even baking.

Then bake for 20 to 25 minutes until tops crisp and golden.

Finally, let the cups rest five minutes before removing.

Warm gravy completes the look and flavor.

Rest, serve, and ladle on gravy

First, run a knife around the edges to release cups.

I like to serve warm with extra gravy for dipping.

Additionally, pair with greens or a simple salad for balance.

If there are leftovers, reheat with a splash of broth.

Tips for Success

• Use a cookie scoop or measuring cup. Evenly portion filling into each muffin cup, ensuring equal cooking.
• Press filling firmly but gently. Cups hold shape, preventing crumbling when you lift them out.
• Lightly pre-chill the mixture if you’re adding cheese. This helps browning and keeps centers moist.
• Let the cups rest 5 minutes. Remove for clean edges and easy release, every time.
• Reheat leftovers with a splash of gravy. Refresh moisture and comforting flavor.

Equipment Needed

• 12-cup muffin tin (nonstick or lined silicone cups) — or a regular muffin tin with parchment cups for easy release
• Mixing bowls and a whisk or fork
• Spoon or scoop for filling
• Baking sheet (optional) for extra airflow and easy pan handling; silicone mats or parchment for easier cleanup
• Heatproof spatula and oven mitts

Variations

• Swap in Monterey Jack or pepper jack for cheddar, or omit cheese for a dairy-free version.
• Add finely chopped vegetables (bell pepper, mushrooms, or green onions) to the filling for extra color and nutrition.
• Fold in chopped fresh herbs (parsley, rosemary, or thyme) for a brighter finish.
• Use sausage crumbles or ham for a different flavor profile.
• Make a vegetarian version with sautéed mushrooms and veggie broth.

Why You’ll Love This Muffin Tin Turkey and Stuffing Cups with Gravy

I love how these Muffin Tin Turkey and Stuffing Cups with Gravy turn leftovers into comforting bites. They bake in one dish, yet feel festive and special. Portions—Muffin Tin Turkey and Stuffing Cups with Gravy—are perfect for picky eaters and busy schedules alike. Ready in under half an hour, they save time without skimping flavor. I reach for these on weeknights, at potlucks, or when holiday charm is needed. Delightful.

Serving Suggestions

Here are friendly serving tips I reach for—simple, practical, tasty.

• I serve with extra gravy on the side for dipping.
• I pair them with a green salad or green beans.
• I drizzle a little herb oil over the tops for a fresh finish.
• I plate with chopped parsley for color.

Make-Ahead and Freezer-Friendly Muffin Tin Turkey and Stuffing Cups with Gravy

This Make-Ahead option with Muffin Tin Turkey and Stuffing Cups with Gravy keeps weeknights calm and cozy.
I love prepping ahead so leftovers feel fresh later, reducing mealtime drama.
Freezing stages guard moisture and texture until reheating, preserving holiday flavor.

Assemble cups unbaked on a lined tray for easy, orderly freezing.
Transfer to bags or containers, then label with date and contents.
Bake from frozen, adding three to five minutes if needed, depending on your oven.

For best texture, bake cups first, then rewarm with a splash of broth.
Portioned gravy can be frozen separately for quick reheating and dipping.
Thaw overnight in the fridge; reheat gently to avoid dryness and soggy crust.

Reheat options include a five to seven minute bake or a quick microwave.
Finish with a brief broil to crisp the tops for color.
Label leftovers with date and stash location; you’ll savor two to three months.

FAQs

Can I freeze Muffin Tin Turkey and Stuffing Cups with Gravy before baking?

Yes. Freeze unbaked cups on a tray, then transfer to a bag and bake from frozen, adding a few minutes to the bake time as needed.

Can I make this recipe dairy-free or gluten-free?

Yes. Use dairy-free cheese or omit cheese, substitute dairy-free broth, and ensure stuffing is gluten-free; you may need to adjust bake time slightly for texture.

How do I reheat these cups for leftovers?

Reheat in a 350°F (175°C) oven for 8–12 minutes until warmed through; you can cover with foil to prevent over-browning, and add a little gravy during reheating to refresh moisture.

Can I customize the fillings for picky eaters?

Absolutely. Swap in different proteins (rotisserie chicken) or add finely chopped vegetables and herbs to tailor flavor to your audience.

Final Thoughts

Muffin Tin Turkey and Stuffing Cups with Gravy prove practicality can feel festive. I love turning leftovers into crisp bites with less mess. The aroma lifts weeknights and makes small gatherings feel like celebrations. I love how these cups cap the mess and cap the calories. They travel well to potlucks, and they freeze like a dream.

These cups adapt to kids, teens, and busy grownups craving comfort. Keep extras in the freezer for quick lunches that taste homemade. With simple twists, you can tailor flavor for picky eaters. Leftovers feel festive again. That smile on a sleepy face makes my day, Muffin Tin Turkey and Stuffing Cups with Gravy.

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