Savory Thanksgiving Cupcakes Food

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SAVORY THANKSGIVING CUPCAKES



Savory Thanksgiving Cupcakes image

This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!

Provided by NicoleMcmom

Categories     Holidays and Events Recipes     Thanksgiving

Time 40m

Yield 6

Number Of Ingredients 14

cooking spray
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
½ cup creamed corn
⅓ cup whole milk
1 large egg
½ teaspoon ground sage
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons whole berry cranberry sauce, divided
2 cups refrigerated mashed potatoes, warmed
½ pound sliced cooked turkey
4 tablespoons hot turkey gravy
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
  • Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
  • Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
  • Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
  • Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

Nutrition Facts : Calories 351 calories, Carbohydrate 49.8 g, Cholesterol 63.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 17.3 g, SaturatedFat 2.6 g, Sodium 911.5 mg, Sugar 5.3 g

STUFFING CUPCAKES



Stuffing Cupcakes image

Provided by Duff Goldman

Categories     side-dish

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 9

Nonstick cooking spray
2 extra-large eggs
1 1/4 cups heavy cream
Kosher salt and freshly ground black pepper
4 cups leftover stuffing
2 1/2 cups leftover mashed potatoes
2 tablespoons sour cream
2 tablespoons melted butter
Chopped chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
  • Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
  • Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
  • Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.

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