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Savory Thanksgiving Cupcakes

Savory Thanksgiving Cupcakes

Cost $5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $5

INGREDIENTS

  • Preparation

    • Cooking spray

  • Cornbread Base

    • 1 (8.5 ounce) package cornbread mix
    • 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

  • Toppings

    • 4 tablespoons whole berry cranberry sauce
    • 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

1

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

2

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

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

4

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

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.

NUTRIENTS

Per 1 serving

🔥

351

Calories

  • 17
    Protein
  • 50
    Carbs
  • 9
    Fats

💡 For a crispier cornbread base, use a mini muffin pan and reduce baking time slightly.Warm the gravy just before serving to enhance the flavor of the cupcakes.Add an optional garnish by sprinkling paprika for a pop of color.