Baby Led Weaning Turkey Stuffing Muffins Christmas Dinner
Wholegrain Turkey Stuffing Muffins make a healthy leftover turkey recipe that is easy and freezer friendly. These little muffins are a healthy finger food the entire family can enjoy.
Ingredients
- 200 g 4 cups wholegrain breadcrumbs
- 1 medium onion finely diced
- 4 sage leaves finely chopped
- 1 large sprig rosemary leaves finely chopped
- Small bunch parsley finely chopped
- 80 g 1/3 cup melted butter
- 300 g 2 cups cooked broccoli (steam until al-dente then chop finely)
- 320 g 2 1/2 cups cooked turkey breast diced
- Black pepper to season
- 5 eggs
- Cranberry sauce to serve
Method
- Pre-heat oven to 180ºC.
- Add all of the ingredients (except for the eggs) to a large bowl then mix well.
- In a separate bowl, whisk the eggs until light and fluffy, then pour over the bread and veggie mixture.
- Stir well, then divide into a lightly oiled muffin tin.
- Bake for 30 minutes until the muffins are crispy on the top.
- Cool before serving.
- Serve with a dollop of cranberry sauce or just on their own.
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Recipe Notes & Tips
They little muffins are perfect for the freezer! This means you can make them well ahead of time and have them on hand for a super easy and very relaxing Christmas. Just take one out of the freezer and defrost before serving. I like to warm them up in the oven for about 10-15 minutes until warmed through.