Leftover Turkey Biscuit Muffins | Recipes | Cook For Your Life
Turkey muffins

Leftover Turkey Biscuit Muffins

5
Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)
Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 45 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

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...

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
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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

*per serving

Directions

  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.
Katelyn Comerford, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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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