from John Rivers
Ingredients:
4 cups Your favorite cornbread batter
2 cups Your favorite stuffing/dressing
1 cup Turkey, sliced thin and cut into bite sized pieces
2 T Juice from the turkey or chicken stock
Gravy
Mashed Potatoes
Cranberry Chutney
Instructions:
Measure your cornbread batter into a mixing bowl.
Using your fingers, break apart the stuffing and add it to the cornbread.
Use a rubber spatula to ensure that the stuffing and cornbread batter are well combined.
Add the turkey and juice/stock to the cornbread mixture and stir with spatula until completely combined.
Coat a muffin pan in bacon grease or pan spray.
Scoop batter into pan.
Bake at 350 for 15 minutes or until top is firm to the touch and edges are golden brown.
While muffins are baking, heat mashed potatoes and gravy.
Use a skewer to poke holes into the top of the cupcake.
Fill holes with warm gravy and lightly smear gravy on the top surface.
Using an ice cream scoop, spoon mashed potatoes on top to look like frosting.
Use your fingers to make indentations in center of potatoes.
Spoon a small amount of cranberry chutney into cavity.
Enjoy the goodness!
