Ingredients
6
6 servings
- •cooking spray
- •1 (8.5 ounce) package cornbread mix (such as Jiffy®)
- •0.5 cup creamed corn
- •0.33333334326744 cup whole milk
- •1 large egg
- •0.5 teaspoon ground sage
- •0.25 teaspoon onion powder
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •4 tablespoons whole berry cranberry sauce, divided
- •2 cups refrigerated mashed potatoes, warmed
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 351
- Carbohydrate: 50g
- Fat: 9g
- Fiber: 4g
- Protein: 17g
- Sugar: 5g
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