Name: Leftover Turkey Dinner Muffins (Savory & Delicious!)
Prep time: 15 min
Cook time: 18 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¾ cups All-Purpose Flour, spooned and leveled; 3 tablespoons Sugar; 3 teaspoons Baking Powder; ½ teaspoon Salt; ¼ teaspoon Poultry Seasoning; 1 Large Egg, room temperature; ¾ cup Turkey Gravy (leftover or jarred); ⅓ cup Canola Oil (or vegetable oil); ¾ cup Cooked Turkey, diced; 2 tablespoons Jellied Cranberry Sauce

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What do you do when the holiday feast is over, but the fridge is still bursting with leftovers? You could make another turkey sandwich, or you could create something entirely new and exciting. Imagine all the best flavors of Thanksgiving—tender turkey, savory stuffing, and rich gravy—baked into a portable, golden muffin.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat and Prep
Step 2: Combine Dry Ingredients
Step 3: Mix Wet Ingredients
Step 4: Combine and Fold
Step 5: Fill and Top
Step 6: Bake and Cool

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use stuffing in the batter?
Q2: What if I don’t have leftover gravy?
Q3: Can I add vegetables?
Q4: Can I use whole cranberry sauce instead of jellied?

Leftover Turkey Dinner Muffins (Savory & Delicious!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

These Turkey Dinner Muffins are the ultimate post-holiday hack. They’re savory, moist, and incredibly easy to whip up, transforming your leftovers into a brand-new meal that’s perfect for a quick breakfast, lunch, or snack. Each bite is a mini-feast, complete with a surprise dollop of cranberry sauce on top. It’s the clever, delicious way to keep the holiday spirit alive without the plate-full of effort.

Ingredients

This recipe uses pantry staples along with your holiday leftovers to create a savory batter. It’s a fantastic way to use up that extra gravy!

Ingredient	Amount/Quantity	Notes
All-Purpose Flour	1 ¾ cups	Spooned and leveled
Sugar	3 tablespoons	Adds a hint of sweetness
Baking Powder	3 teaspoons	For lift and fluffiness
Salt	½ teaspoon
Poultry Seasoning	¼ teaspoon	Enhances the savory flavor
Large Egg	1	Room temperature is best
Turkey Gravy	¾ cup	Use leftover or jarred gravy
Canola Oil	⅓ cup	Or vegetable oil
Cooked Turkey, diced	¾ cup	White or dark meat works well
Jellied Cranberry Sauce	2 tablespoons	For a sweet-tart topping

Timing

These muffins are quick to assemble and bake, making them an ideal solution for busy mornings after a big holiday.

Preparation Time: 15 minutes
Cooking Time: 15-18 minutes
Cooling Time: 5 minutes
Total Time: Approximately 35-40 minutes

Step-by-Step Instructions

Follow these simple steps to turn your leftovers into savory, delicious muffins.

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or line with paper muffin cups.

Actionable Tip: If using paper liners, give them a quick spritz of cooking spray too, as savory muffins can sometimes stick more than sweet ones.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and poultry seasoning. Ensure the baking powder is evenly distributed for a consistent rise.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the egg, turkey gravy, and canola oil until the mixture is smooth and well-emulsified.

Actionable Tip: If your leftover gravy is very thick or gelatinous from the fridge, warm it slightly in the microwave for 10-15 seconds so it mixes easily.

Step 4: Combine and Fold

Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Do not overmix; a few streaks of flour are okay at this point. Gently fold in the diced cooked turkey until evenly distributed.

Actionable Tip: Do not overmix! Overworking the batter will develop gluten and result in tough, rubbery muffins instead of tender ones.

Step 5: Fill and Top

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Top each muffin with about ½ teaspoon of jellied cranberry sauce.

Actionable Tip: Use a small spoon to make a tiny indentation in the top of the batter for the cranberry sauce to sit in.

Step 6: Bake and Cool

Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm!

Nutritional Information

Nutritional information is an estimate per muffin (assuming 12 muffins).

Calories: 198 kcal
Fat: 9 g (1 g saturated fat)
Cholesterol: 31 mg
Sodium: 352 mg
Carbohydrates: 23 g
Fiber: 1 g
Sugar: 5 g
Protein: 6 g

Notable Benefit: These muffins provide a good source of protein and transform leftovers into a balanced snack.

Healthier Alternatives

This recipe is already a great way to repurpose food, but you can make it even healthier:

Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
Reduce Sugar: Reduce the sugar to 1 tablespoon if you prefer a more strictly savory muffin.
Lean Turkey: Use white meat turkey breast to keep the fat content lower.
Greek Yogurt: Substitute half of the oil with plain Greek yogurt or applesauce to reduce fat while keeping the muffins moist.

Serving Suggestions

These savory Turkey Dinner Muffins are versatile and delicious!

Breakfast on the Go: Grab one or two for a quick, savory breakfast that tastes like a holiday meal.
Soup Side: Serve alongside a bowl of turkey vegetable soup or butternut squash soup for a comforting lunch.
Afternoon Snack: They make a perfect protein-packed snack to keep you fueled.
With Butter: Split a warm muffin and spread with a little salted butter or even a smear of cream cheese.

Common Mistakes to Avoid

For the best muffins, watch out for these common baking pitfalls:

Overmixing the Batter: This leads to tough muffins with tunnels inside. Solution: Mix wet and dry ingredients just until they come together. Lumps are fine!
Using Cold Ingredients: Cold egg and gravy might not emulsify well. Solution: Let the egg and gravy sit at room temperature for 15-20 minutes before baking.
Overbaking: Dry muffins are disappointing. Solution: Check for doneness at the 15-minute mark. They should spring back when lightly touched.
Too Much Cranberry: A large glob of cranberry sauce can sink or make the muffin soggy. Solution: Stick to the ½ teaspoon dollop on top for the perfect balance.

Storing Tips

These muffins store well and make great leftovers (again!).

Refrigerate: Store cooled muffins in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Microwave a muffin for 15-20 seconds to warm it through and restore its fluffy texture.
Freeze: These muffins freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the microwave.

Conclusion

These Turkey Dinner Muffins are a brilliant and tasty solution to the “leftovers dilemma.” By combining turkey, gravy, and savory spices into a simple muffin, you create a portable, delicious meal that captures the comfort of a holiday dinner without the work. It’s a creative, waste-reducing recipe that your whole family will love!

Ready to transform your leftovers? Bake a batch of these savory muffins and let us know what you think in the comments below! Did you add any other leftover veggies? We love hearing your ideas. Don’t forget to rate the recipe and subscribe for more smart and delicious cooking tips!

FAQs

Q1: Can I use stuffing in the batter?

Yes! You can fold in about ½ cup of leftover stuffing along with the turkey. You might need to add a splash more gravy or milk if the batter seems too thick.

Q2: What if I don’t have leftover gravy?

You can use a packet of turkey gravy mix or a jar of store-bought gravy. Chicken gravy works perfectly well too!

Q3: Can I add vegetables?

Absolutely. You can fold in ½ cup of leftover corn, peas, or diced carrots for extra color and nutrition. Ensure any added vegetables are cooked and drained of excess liquid.

Q4: Can I use whole cranberry sauce instead of jellied?

Yes, whole berry cranberry sauce works just as well and adds a nice texture. Just be careful not to add too much liquid from the sauce.