THANKSGIVING STUFFING CUPS
Makes 6 cups - Great use of leftovers!

2 cups stuffing, crumbled
1 egg white

Mix stuffing and egg white together. Fill each muffin cup loosely with stuffing then, with fingers, press stuffing firmly into bottom & up the sides of each cup. Pop into 400 degree oven, on middle shelf, for 20 minutes or until lightly browned. Remove from muffin tin and cool on wire rack.

Make filling of leftover turkey, corn, green beans or other preferred vegetables from your Thanksgiving table. Make sure all filling ingredients are drained well. Use leftover gravy to lightly moisten turkey mixture (Filling should be moist, not wet!) You should have a thick consistency.

Fill each *stuffing cup liberally with turkey mixture. Top with dollop of mashed potatoes and a sprinkling of grated cheese or paprika. Will keep in refrigerator for one week and can be reheated at 350 degrees for 30 minutes.

*If you’d like to freeze these for later use, wrap each cup in plastic wrap or place in sealed plastic bag before topping with mashed potatoes. Thaw in refrigerator and pop in 350 degree oven for 45 minutes or until heated thoroughly. Serve with gravy, mashed potatoes and cranberry sauce.