This is a fantastic way to enjoy a beautiful tiny bite of everything you love about Thanksgiving without all of the mess!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 cupcakes |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 912 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |