#WatercoolerWednesday: Stuffin Muffins

So I love to try new recipes – sometimes they are hit, sometimes they are miss. Well this time, it was a hit.  My kids (excluding the picky eater) all loved this very easy, but filling dish.  And with Thanksgiving coming all too soon, I was on the lookout for something more than just the old standard ‘turkey and noodles’ remedy for the leftovers.  That’s when one of the ladies at work shared this with me.  She asked if I liked stuffing -which I do – then handed me a copy of the recipe below.  It turned out great.  Thank you so much Alicia!  You definitely found me a keeper!


stuffin-muffin Stuffin’ Muffin by Pauline Porterfield (originally appeared in the Taste of Home  – October/November issue)

Takes: 40 Minutes   Makes: 4 servings (2 muffins)

2 cups cooked stuffing

1 cup cooked cut green beans

1 cup chopped cooked turkey

1 cup mashed potatoes

1/4 cup shredded cheddar cheese

1 cup turkey gravy


  1. Preheat oven to 425 degrees.  Press stuffing into bottom of eight greased muffin cups. Layer with beans and turkey.
  2. In small bowl, combine the mashed potatoes, and shredded cheese: spoon over turkey.
  3. Bake for 15 minutes.  Reduce heat to 350 degrees, bake for 15 – 20 more minutes longer or until potatoes begin to brown. Let stand for ten minutes, then run a knife around side of muffin cups to remove muffin.

20161008_194545Pretty simple recipe huh?

Well, it was, but being I didn’t have any left overs (those will come Thanksgiving day) I made some minor substitutions.

  1. I used French style green beans. (That’s just a personal preference.)
  2. I used Idahoan 4 cheese instant potatoes  in place of the mashed potatoes and shredded cheddar.
  3. I used Keystone All Natural Turkey  (in a can!)

Some tips:

  1. Make sure you let the muffins stand for ten minutes, or they fall apart.
  2. I used the gravy between the turkey and the potatoes: it kept the turkey moist.

As I said my family enjoyed this….and I can’t wait to make it again.


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