Holiday Leftover Meal Muffins with a Gluten Free Version
These are so much fun to make! This can be a changing themed meal or a changing flavor combination depending on what kind of leftovers you have remaining.
The first portion below is made with the traditional Holiday leftovers and then below that is my Gluten Free Version. The first traditional version does not have any measurements because it all depends on the quantity of your leftovers - just work with what you have & ENJOY! The base for the Gluten Free version does have measurements but not the filling portion (again - depends on the quantity of your leftovers)
leftover stuffing
leftover green bean casserole
shredded cheddar cheese
leftover roasted turkey
leftover mashed potatoes
gravy (leftover or new)
Spray a 12 count muffin tin. With your fingers take some leftover stuffing & press into each muffin space forming a stuffing crust (see top left picture). Now start filling each Meal Muffin with a few chunks of turkey, some leftover green been casserole, some shredded cheese (saving some cheese to garnish the very top). Then I piped on the leftover mashed potatoes with a cookie press (but you may just form a heaping top with your fingers) and finally top with a little more shredded cheese (see picture below).
Bake in a preheated 350 degree oven for 30 minutes (or until desired doneness is achieved)
Gently take a dull knife and go around the entire circle of each meal muffin to release them from the pan and gently remove each one.
Spray a 12 count muffin tin. With your fingers take some leftover stuffing & press into each muffin space forming a stuffing crust (see top left picture). Now start filling each Meal Muffin with a few chunks of turkey, some leftover green been casserole, some shredded cheese (saving some cheese to garnish the very top). Then I piped on the leftover mashed potatoes with a cookie press (but you may just form a heaping top with your fingers) and finally top with a little more shredded cheese (see picture below).
Bake in a preheated 350 degree oven for 30 minutes (or until desired doneness is achieved)
Gently take a dull knife and go around the entire circle of each meal muffin to release them from the pan and gently remove each one.
GLUTEN FREE VERSION
crust
2 cups leftover mashed potatoes
1 egg
1 tablespoon finely chopped onions
1/8 teaspoon ground cayenne pepper
1/4 cup cornmeal
filling
leftover roasted turkey
cheddar cheese
cooked green beans
more leftover mashed potatoes for the top
To make the potato crust - combine all ingredients (leftover mashed potatoes, egg, prepared onion, cornmeal & pepper - stir until combined. )
Spray a 12 count muffin tin. With your fingers take some prepared potato crust mixture from the step above & press into each muffin space forming a mashed potato crust. Now start filling each Meal Muffin with a few chunks of turkey, some cooked green beens, some shredded cheese (saving some cheese to garnish the very top). Then I piped on the leftover mashed potatoes with a cookie press (but you may just form a heaping top with your fingers) and finally top with a little more shredded cheese (see picture above).
more leftover mashed potatoes for the top
To make the potato crust - combine all ingredients (leftover mashed potatoes, egg, prepared onion, cornmeal & pepper - stir until combined. )
Spray a 12 count muffin tin. With your fingers take some prepared potato crust mixture from the step above & press into each muffin space forming a mashed potato crust. Now start filling each Meal Muffin with a few chunks of turkey, some cooked green beens, some shredded cheese (saving some cheese to garnish the very top). Then I piped on the leftover mashed potatoes with a cookie press (but you may just form a heaping top with your fingers) and finally top with a little more shredded cheese (see picture above).
Bake in a preheated 350 degree oven for 30 minutes (or until desired doneness is achieved)
Gently take a dull knife and go around the entire circle of each meal muffin to release them from the pan and gently remove each one.
Serve & ENJOY!
NOTE: I topped my traditional muffins with gravy & my husband topped his Gluten Free muffins with Gluten Free ranch dressing.
Gently take a dull knife and go around the entire circle of each meal muffin to release them from the pan and gently remove each one.
Serve & ENJOY!
NOTE: I topped my traditional muffins with gravy & my husband topped his Gluten Free muffins with Gluten Free ranch dressing.
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Veronica Grace is a self taught "chef" & food enthusiast who focuses on promoting a low fat vegan approach to a whole foods diet & lifestyle.
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Veronica Grace is a self taught "chef" & food enthusiast who focuses on promoting a low fat vegan approach to a whole foods diet & lifestyle.
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Using leftovers is such a time saver, and so much fun cause you get to create a new meal. These look spectacular.
ReplyDeleteLove this idea. Will have to make it soon. Time saver for sure!
ReplyDeleteI made these last week and they were delicious to say the least!
ReplyDeleteOoh, this looks delicious! Gonna try it out! Thanks for sharing!
ReplyDeleteoh yeah baby, you know the way to my heart (or waistline lol). What a perfect way to use up those pesky left overs! Sometimes there is just a dab or two left but that would be a perfect amount for these muffins! such a great idea and so glad you shared!
ReplyDeleteThis is fabulous! I love it. Pinned and tweeted. Thanks for being a part of our party! I hope you stop by on Monday at 7 pm. We love to party with you. Merry Christmas! Lou Lou Girls
ReplyDelete