1 tbsp. butter
¼ c. diced carrots
¼ c. diced celery
2 baguettes, diced into small chunks
1 lb. cooked and diced turkey
1 c. dried cranberries
3 eggs, beaten
2 c. chicken stock
2 tsp. dried rosemary
Salt and pepper to taste
Preheat oven to 300 degrees. In a small skillet, melt the butter and sauté carrots and celery. In a large mixing bowl, combine all remaining ingredients and mix thoroughly. Add your carrots and celery to the bowl and mix.
In a greased muffin pan, add your mixture and fill to the top. Place in oven and bake for 20 minutes or until golden brown. Serve as is or with gravy on the side. Makes approximately 6 large muffins.
You can replace the savory ingredients with sweeter alternatives, such as apples and cinnamon, or even leftover pumpkin pie, and top with a sweetened glaze. This has been my favorite way to use up fall feast leftovers and can be eaten on the go.
— Submitted by Chef Mike Harris
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