Name: Savory Thanksgiving Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; Cornbread mix (such as Jiffy®) - 1 (8.5 ounce) package; Creamed corn - ½ cup; Whole milk - ⅓ cup; Egg - 1 large; Ground sage - ½ teaspoon; Onion Powder - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Whole berry cranberry sauce, divided - 4 tablespoons; Refrigerated mashed potatoes, warmed - 2 cups; Sliced cooked turkey - ½ pound; Hot turkey gravy - 4 tablespoons; Finely chopped fresh flat-leaf parsley - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Savory Thanksgiving Cupcakes

1. Cooking spray -

2. Cornbread mix (such as Jiffy®) - 1 (8.5 ounce) package

3. Creamed corn - ½ cup

4. Whole milk - ⅓ cup

5. Egg - 1 large

6. Ground sage - ½ teaspoon

7. Onion Powder - ¼ teaspoon

8. Salt - ¼ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Whole berry cranberry sauce, divided - 4 tablespoons

11. Refrigerated mashed potatoes, warmed - 2 cups

12. Sliced cooked turkey - ½ pound

13. Hot turkey gravy - 4 tablespoons

14. Finely chopped fresh flat-leaf parsley - 1 tablespoon

How to cook deliciously - Savory Thanksgiving Cupcakes

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.

2. Stage

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

3. Stage

Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.

4. Stage

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.

5. Stage

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.