Description
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!
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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6