Savory Thanksgiving Cupcakes

Ingredients

• cooking spray
• 1 package cornbread mix , 8.5 ounce
• 0.5 cups creamed corn
• 0.33 cups whole milk
• 1 large egg
• 0.5 teaspoons ground sage
• 0.25 teaspoons onion powder
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 4 tablespoons whole berry cranberry sauce , divided
• 2 cups refrigerated mashed potatoes , warmed
• 0.5 pounds sliced cooked turkey
• 4 tablespoons hot turkey gravy
• 1 tablespoon finely chopped fresh flat-leaf parsley

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.

2. 2

   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

3. 3

   Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.

4. 4

   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.

5. 5

   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.