Thanksgiving Stuffing Cupcakes With Cranberry Frosting - Video

Doesn't that look delicious? Stuffing Cupcakes need just a little binder - one egg and 1/4 cup of flour to hold it all together. The frosting is regular canned cranberry sauce heated until soft like jelly. Make your favorite chicken or turkey gravy for a dipping sauce (I found a jar of turkey gravy at The 99c Only Store), or, more formally, serve each cupcake in a pool of gravy.

You can use your favorite holiday stuffing recipe; I used 99 cent packaged cornbread stuffing mix. And you can add anything to stuffing: from sausage to chestnuts and dried fruit, or saute aromatics like onion, bell pepper, celery, garlic and any fresh herbs you have in your garden. My recipe is adaptable for my vegetarian friends.


This Bonus Video is by Seattle Public TV's KCTS. Producer Jenny Cunningham put my recipe on video for you, and here it is!


Also go here to embed or view from the KCTS website.

Ingredients (about 6 cupcakes)
3 cups of stuffing from package (about 6 oz.) - cornbread or your favorite.
1/4 cup of flour - white or wheat
1 egg
1/4 cup of milk
4 breakfast sausage links, or 1/4 pound ground sausage - optional
1/4 bell pepper chopped
1/4 onion chopped
1/4 celery stalk chopped
1 tsp. dried or fresh chopped herbs - parsley, sage oregano; your favorites
8 oz. of cranberry sauce, from the can, for frosting. Whole cranberry sauce works well.

Directions for Frosting
Heat cranberry sauce in a pot for 5-10 minutes. Break it apart as it heats - it will become like soft jelly. Remove from heat, allow to cool and refrigerate until ready to serve.

Directions for Stuffing Cupcakes
Prepare 3 cups of stuffing according to package directions. Usually add one cup of hot water to stuffing in a large bowl. Mix until stuffing is spongy and soft. Saute 4 sausage links and break them into small slices or chunks. Add onion and bell pepper and cook until veggies are soft, about 5 minutes. Add meat, vegggies, and a 1/4 cup of flour to stuffing. In a small bowl, whisk together 1/4 cup of milk and one egg. Add it to stuffing and mix well.

Grease your cupcake pan with butter or oil spray. Scoup in enough dressing to fill each one. Bake in 350 degree preheated oven for about 45 minutes. When cupcakes are done, you may need a knife to cut around the top edge of each cupcake, to keep them from tearing when removing.

While cupcakes cook, make your favorite chicken or turkey gravy (it's okay to use packaged or from jar).

Top warm cupcakes with cranberry frosting, and warm gravy underneath, or on the side, or as a dipping sauce.