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:
- cornbread mix (such as Jiffy®): 1 pack (8.5 ounce pack)
- creamed corn: 0.5 cup
- whole milk: 0.33333 cup
- egg: 1 piece
- ground sage: 0.5 tsp
- onion powder: 0.25 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- whole berry cranberry sauce: 4 Tbsp (divided)
- refrigerated mashed potatoes, warmed: 2 cups
- cooked turkey: 0.5 pound (sliced)
- hot turkey gravy: 4 Tbsp
- fresh flat-leaf parsley: 1 Tbsp (finely chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
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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
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Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
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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.
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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.
