This recipe was contributed by Min Kwon from MJ and Hungryman, as part of the Healthy Aperture blogger partnership.


  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.

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