Mini Thanksgiving Dinner Cupcakes
Transform your holiday table with these irresistible Mini Thanksgiving Dinner Cupcakes—an ingenious twist on traditional Thanksgiving fare! Perfectly portioned for individual servings, these savory cupcakes combine all your holiday favorites: a flavorful stuffing base, tender shredded turkey or rotisserie chicken, creamy mashed potatoes, and a finishing touch of tangy cranberry sauce and rich gravy. Baked to golden perfection, they’re not only visually stunning but also bursting with the comforting flavors of the season. Ready in just 45 minutes, these festive bites are ideal for parties, potlucks, or even a fun weeknight dinner. Garnish with fresh parsley for a touch of elegance and serve warm for that cozy, homemade goodness. Whether you're celebrating with family or hosting friends, these Mini Thanksgiving Dinner Cupcakes are sure to become a holiday staple!
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Recipe Information
Ingredients
- 4 cups Stuffing mix
- 1.5 cups Chicken or turkey broth
- 2 cups Cooked turkey or rotisserie chicken, shredded
- 3 cups Mashed potatoes (prepared)
- 0.5 cups Cranberry sauce
- 0.5 cups Gravy
- 2 tablespoons Butter, melted
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick cooking spray or butter.
In a large mixing bowl, combine the stuffing mix with the chicken or turkey broth, melted butter, and eggs. Stir until the mixture is evenly moistened and holds together when pressed.
Spoon about 2-3 tablespoons of the stuffing mixture into each muffin cup, pressing down gently to form a base layer.
Add a layer of shredded turkey (approximately 2-3 tablespoons) on top of the stuffing in each muffin cup.
Top the turkey layer with a scoop of prepared mashed potatoes (about 2-3 tablespoons per cup), smoothing the tops with the back of a spoon.
Bake in the preheated oven for 20-25 minutes, or until the tops of the mashed potatoes are lightly golden and the cupcakes hold their shape.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Carefully remove each cupcake using a butter knife or small spatula.
Top each cupcake with a small dollop of cranberry sauce and a drizzle of warm gravy. Garnish with fresh parsley, if desired.
Serve immediately while warm. Enjoy your festive Mini Thanksgiving Dinner Cupcakes!
Nutrition Facts
Calories |
5853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 21521 mg | 936% | |
| Total Carbohydrate | 869.9 g | 316% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 121.8 g | ||
| Protein | 256.6 g | 513% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 972 mg | 75% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 4872 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
