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Saturday, November 23, 2013

Savory Thanksgiving Day Cupcake Recipe!


From the newest contributor to Sasaki Time, Brandy will be bringing us unique one-of-a-kind recipes from time to time! Please welcome her to the team and hope you love this awesome recipe Savory Thanksgiving Day Cupcake Recipe! This savory cupcake features turkey meatloaf, filled with stuffing, topped with mashed potatoes and cranberry sauce!

Savory Thanksgiving Day Cupcake

Ingredients:

1 1/2 cups finely chopped onion (about 1 small onion)
4 garlic cloves minced
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
1 package mushrooms, trimmed and finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1 cup Panko bread crumbs
1 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 pound ground turkey
Prepared mashed potatoes ( one large potato or 3 small)
Prepared stuffing (half a package)
Whole jellied cranberry sauce.
Preparation:

Preheat oven to 400°F.
Stir together bread crumbs and milk in a small bowl and let stand while preparing the next step.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until tender. Stir in Worcestershire sauce and parsley. Remove from heat and allow to cool for a couple of minutes or until its cool enough to touch.

Add to your bread crumb mixture your egg, egg white, turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your cooled veggie mixture well with your hands.

Using a standard cupcake pan lined with paper or aluminum cupcake liners, divide meat mixture equally into the 12 liners. Make a hole in each mini loaf with the end of a wooden spoon. Bake the cupcakes for about 20 min or until the internal temperature reaches 170°F.

While cupcakes are baking make your stuffing and mashed potatoes. I like Stouffers chicken stuffing so that is what I used and I make my mashed potatoes from scratch.

After the cupcakes come out of the oven scoop some stuffing into each hole you made before baking. Use a pastry bag to pipe on your prepared mashed potatoes to look like icing, and top with a tablespoon of cranberry sauce.

Hint: If you don’t like cranberry sauce, top your mashed potatoes with a pad of butter and some gravy.

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