To prepare a Thanksgiving leftover stuffing muffins recipe, you'll need: 2 cups shredded sourdough bread, 2 tablespoons melted butter, 1 teaspoon each kosher salt and ground black pepper, and 1 tablespoon each chopped thyme and dill; 1 cup cranberries; 1/2 cup chopped walnuts. Preheat the oven to 350?F (180?C) and grease muffin tins with nonstick cooking spray. Toss the bread crumbs with the butter mixture. Bake for 20 to 25 minutes, or until the tops are golden brown. Remove from oven and allow to cool.