Turkey muffins

Leftover Turkey Biscuit Muffins

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings

These leftover Turkey Biscuit 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...


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

Nutrition Facts

Calories

221 cals

Fat

11 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

22 g

Sugar

4 g

Fiber

1 g

Protein

9 g

Sodium

336 mg

Directions

  1. Preheat oven to 350 °F. Grease a muffin tin with cooking spray.
  2. In a medium mixing bowl, add flour, baking powder, mix together. Add butter, and mix into flour, until it resembles coarse crumbs. Add celery and carrots, and thyme.
  3. In a small bowl, mix cranberry sauce in with milk. Add mixture to flour butter crumbs and mix until combined.
  4. On a clean, floured surface, roll biscuits out to 1-inch thickness and cut into one-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.

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.


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