Thanksgiving Stuffing Pasta Nests
Recipe type: Holiday, Side
Serves: 6 or 12
  • 8 oz. thin spaghetti (or angle hair), cooking according to package directions
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 lb. ground turkey (or sausage)
  • 1 teaspoon poultry seasoning
  • sea salt and pepper to taste
  • ½ cup low-sodium chicken stock
  • 2 tablespoon chopped fresh sage
  • 1 egg, beaten
  • Shredded cheddar (optional)
  • Leftover cranberry sauce (optional)
  1. Preheat oven to 350F. Grease 6-cup (or 12-cup) muffin tin. * See note
  2. In a large skillet, melt the butter over medium-high heat. Add the garlic, onion, celery, and carrots and cook, stirring, until fragrant and softened, about 5 minutes. Season to taste with salt and pepper. Add the turkey and stir until cooked through. Stir in poultry seasoning, salt and pepper to taste. Add chicken stock and scrape any brown bits on the bottom of the skillet. Remove from heat and cool slightly.
  3. In a large bowl, combine the cooled mixture with the noodles and beaten egg. Toss until thoroughly incorporated. Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form even nests. Fill each cup about ⅔ way full. Sprinkle with cheddar, if desired. Bake until centers are set and tops are golden brown, about 30 minutes, rotating tin halfway through baking. Let nests cool in pan for about 5 minutes. Run small knife around edges, unmold, and serve. Serve as is or top with cranberry sauce.
To make this more finger food appropriate or if crunchier noodles desired, use 12-cup muffin pan instead.
Recipe by MJ and Hungryman at