Description
These Turkey and Stuffing Cups with Gravy turn familiar holiday flavors into an easy and satisfying homemade dinner. Tender cooked turkey is tucked into simple stuffing cups that bake until the edges become golden and lightly crisp. Warm savory gravy adds a comforting finish to every serving. This quick recipe is one of the best ideas for using leftover turkey and works beautifully for a weeknight dinner or holiday gathering. Pair with healthy vegetables for a balanced meal.
Ingredients
- 2 cups (about 280 g) Cooked turkey breast
- 6 ounces (about 170 g) Dry seasoned stuffing mix
- 1 cup (240 ml) Low-sodium chicken broth
- 3 tablespoons (42 g) Unsalted butter
- 1 Large egg
- 1/2 cup finely diced (about 75 g) Yellow onion
- 1/2 cup finely diced (about 50 g) Celery
- 1/2 teaspoon Dried sage
- 1/4 teaspoon Black pepper
- About 1 teaspoon Nonstick cooking spray
- 1 cup (240 ml) Prepared turkey gravy
- 1 tablespoon finely chopped Fresh parsley
Instructions
- Place 2 tablespoons of the butter in a skillet over medium heat and allow it to melt. Add the finely diced onion and celery before stirring them through the butter so the vegetables are lightly coated.
Cook for about 5 minutes until the onion becomes translucent and the celery begins to soften. The vegetables should remain pale with a few lightly golden edges rather than becoming deeply browned.
- Transfer the cooked onion and celery into a large mixing bowl containing the dry seasoned stuffing mix. Add the chicken broth and the remaining tablespoon of melted butter along with the sage and black pepper.
Gently fold everything together until the bread pieces absorb the liquid and become moist. Allow the mixture to stand for about 3 minutes so the larger bread pieces soften while the stuffing retains some irregular texture.
- Beat the egg in a small bowl before pouring it over the softened stuffing. Fold the mixture gently until the egg is evenly incorporated and the stuffing becomes slightly more cohesive.
Avoid pressing the mixture into a dense paste because the individual bread pieces should remain visible. The stuffing should now be firm enough to hold its shape when gently squeezed.
- Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly coat 8 cavities of a standard 12-cup muffin tin with the nonstick cooking spray.
Divide the stuffing mixture evenly among the 8 prepared cavities and press each portion against the bottom and sides to create a shallow hollow in the center. Divide the 2 cups of diced cooked turkey evenly among the cups so each one receives about 1/4 cup of turkey.
Keep the stuffing edges slightly uneven rather than perfectly rounded. Leave some pieces of turkey exposed so they remain visible after baking.
- Place the filled muffin tin into the preheated oven and bake for 20 to 25 minutes. The stuffing should become lightly crisp around the exposed edges while the centers remain tender.
The cooked turkey filling should be heated through and the egg-bound stuffing should become firm enough to hold its shape. Check that the centers reach 165 degrees Fahrenheit or 74 degrees Celsius before removing the tin from the oven.
Allow the cups to rest in the tin for about 5 minutes so the edges settle and the individual portions become easier to release.
- While the baked stuffing cups rest place the prepared turkey gravy into a small saucepan over medium-low heat. Stir gently for about 3 to 4 minutes until it becomes hot and smooth.
The gravy should loosen slightly as it warms and develop a glossy consistency that can be spooned over the turkey without completely hiding the stuffing edges. Keep it warm until the cups are ready to serve.
- Carefully lift the baked cups from the muffin tin and transfer them to a serving plate. Place one cup onto a small white plate and cut through one side to reveal the tender stuffing and pieces of turkey inside.
Spoon about 2 tablespoons of warm gravy over the single portion and let a little flow down the side. Finish with a small pinch of chopped parsley and serve while the stuffing edges are still lightly crisp.
Notes
Pro Tips:
- Use stuffing that feels moist but not soggy because the bread should press together easily while keeping its distinct texture after baking.
- Dice the cooked turkey into small uneven pieces so each stuffing cup has tender filling without large chunks that could break its shape.
- Let the baked cups rest for five minutes before removing them because the egg binder needs time to firm up and prevent crumbling.
- Keep the gravy separate until serving so the golden stuffing edges stay lightly crisp instead of absorbing too much moisture.
Storage: Allow the turkey and stuffing cups to cool slightly before placing them in airtight containers. Refrigerate within 2 hours of cooking and keep the gravy in a separate sealed container so the stuffing does not absorb excess moisture. Store refrigerated leftovers at 40 degrees Fahrenheit or below for up to 3 to 4 days while also accounting for how long the cooked turkey was stored before making the recipe.
For longer storage place the fully cooled stuffing cups in a freezer-safe container with parchment between layers if needed. Freeze for up to 2 months for the best texture. Store gravy separately in a freezer-safe container if it is suitable for freezing.
To reheat refrigerated cups place them in an oven-safe baking dish and cover loosely with foil. Heat at 350 degrees Fahrenheit until the centers reach 165 degrees Fahrenheit and then remove the foil briefly if you want the stuffing edges to become lightly crisp again. Reheat gravy separately until thoroughly hot and stir it before serving.
For frozen portions thaw overnight in the refrigerator before reheating. Avoid repeatedly reheating the same portions because the turkey may become dry and the stuffing can lose its texture. Add warm gravy only after reheating for the best finished result.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American