This recipe can work for your leftovers or if you want to create unique and individual portioned Stuffing Muffins!

If you're using leftover Thanksgiving Stuffing:
Preheat the oven to 375 degrees.
Grease a 12-cup muffin tin with the Pam cooking spray.
Add all the ingredients into the greased pan.
Bake until warmed through and golden on top, about 10-15 minutes.
Optional: Before you bake, add some leftover Turkey on top. You can dip the Muffins into leftover Cranberry Sauce.
If you want to make them from scratch:
Ingredients:
4 tbsp of Butter
1 lb of sausage, casings removed (or meat of your choice)
1 medium diced Onion
2 cloves of minced Garlic
1 diced Celery stalk
1 egg, lightly whisked
1 tsp of Rosemary
8 cups of bread cubes (about 1 loaf)
2 cups of Chicken Broth
Kosher salt
Ground black pepper
Nonstick Pam cooking spray
How To Make:
Preheat the oven to 375 degrees.
Grease a 12-cup muffin tin with the Pam cooking spray.
Melt butter in a medium skillet over medium heat.
Add sausage and cook until browned, breaking up the meat with a wooden spoon.
Add the onion and celery and continue to sauté until the vegetables have softened, about 5-10 minutes.
Stir in Garlic, Thyme, and Rosemary. Season with salt and pepper to taste.
Remove from heat to let cool slightly.
In a large bowl, combine bread cubes, sausage mixture and chicken broth.
Divide stuffing mixture between muffin tin cups.
Bake until warmed through and golden on top, about 25-30 minutes.
Making this recipe? Share it with us on Instagram @limorloves!