These leftover muffins are the perfect breakfast during the holidays. Often after holiday feasts including Thanksgiving, Christmas, and New Year’s, we find ourselves with a lot of leftover turkey, and we can only eat so many turkey sandwiches. Instead of letting turkey go bad, why not put it to good use the next day for family breakfast? These leftover muffins are super easy to make and a great option when you want a savory, impressive breakfast for the whole family.

6 servings

30 minute prep

10 ingredients

  • 1 cup flour
  • ¼ cup butter
  • 1 ½ tsp baking powder
  • 4 sprigs thyme
  • ½ cup diced celery
  • ¼ cup diced carrots
  • ¼ cup plus 2 tablespoons milk
  • 2 tablespoon cranberry sauce
  • 1 cup diced turkey
  • 1 cup leftover turkey gravy

  1. Preheat oven to 350 degrees. Grease a muffin tin with cooking spray.
  2. In a medium mixing bowl, add flour and baking powder, then mix together. Add butter and mix into flour, until it resembles coarse crumbs. Add celery, carrots, and thyme.
  3. In a small bowl, mix cranberry sauce together with milk. Add to the flour-butter mixture and stir until well-combined.
  4. On a clean, floured surface, roll biscuits out to 1-inch thickness and cut into 1-inch cubes.
  5. In prepared muffin tin, layer in biscuit pieces and diced up turkey.
  6. Bake for 15-20 minutes. Serve with leftover gravy.

Nutrition Facts (per serving)

Calories: 221; Fat: 11g; Saturated Fat: 6g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 22g; Sugar: 4g; Fiber: 1g; Protein: 9g; Sodium: 336mg

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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