Thanksgiving Leftovers Cupcakes Recipes
THANKSGIVING LEFTOVERS CUPCAKES
Try this for delicious recycling! Sick of the same old post-thanksgiving casseroles? Spice it up a notch with these delicious turkey cupcakes and gravy glaze! If you don't have enough gravy, use turkey stock or canned gravy from your local supermarket. Feel free to garnish with a bit of stuffing and a sprig of parsley.
Provided by Grgluvr
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 1h45m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 30 muffin cups.
- Blend turkey in a food processor until pureed. Mix flour, white sugar, turkey, butter, canola oil, baking powder, vanilla extract, and salt together in a large bowl until all batter is moistened. Pour batter into the prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in the tins for 10 minutes before removing to cool completely on a wire rack.
- Mix confectioners' sugar and gravy together in a bowl until glaze is smooth. Spoon glaze onto cooled cupcakes.
Nutrition Facts : Calories 210 calories, Carbohydrate 31.3 g, Cholesterol 14 mg, Fat 7.9 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 175.2 mg, Sugar 22.9 g
STUFFING CUPCAKES
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
- Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
- Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
- Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.
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