1. Preheat your oven to 375 F (190 C). Lightly grease a 12-cup standard muffin tin with cooking spray or butter.

2. Open the can of crescent rolls and unroll the dough. Gently separate the triangles along the perforations.

3. Take each crescent roll triangle and press it firmly into the bottom and up the sides of each greased muffin cup. The wider end should form the base, and the point should extend slightly over the rim. Pinch any seams together to create a solid cup.

4. In a medium bowl, combine the shredded or diced cooked turkey and the prepared stuffing. Pour in the chicken broth and mix gently until everything is well combined and the stuffing is moist but not soggy. If using, stir in the cranberry sauce now. Season with salt and black pepper to your liking.

5. Spoon the turkey and stuffing mixture evenly into each crescent roll-lined muffin cup. Do not overfill; aim for a level scoop that sits nicely within the dough.

6. In a small bowl, melt the butter. Lightly brush the tops of the filled muffin cups with the melted butter. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the crescent rolls are golden brown and the filling is heated through.

7. Once baked, carefully remove the muffin tin from the oven. Let the muffin cups cool in the tin for a few minutes before gently removing them. Serve warm.