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
Prep Time
5 mins
Dificult
Medium
Servings
40 mins
Ingredients
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