Turkey dinner cupcake recipe

CHICOPEE, Mass. (Mass Appeal) – It’s an easy and delicious recipe, perfect for a weekend brunch or even for Thanksgiving leftovers! Becca Darling from CT was one of the top winners in the Bisquick Quick Creations Contest at the Big E and she joined us to share the recipe!

Turkey Dinner Cupcakes

1 tablespoon olive oil

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

1 cup cut-up cooked turkey (leftovers)

1/4 cup cooked stuffing (leftovers)

1/2 cup Original Bisquick

1/2 cup milk

2 eggs

1/8 cup cranberry sauce for garnishing (leftovers)


Preheat oven to 375 degrees. Spray 12 regular sized muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Add turkey and stuffing; heat thoroughly, stirring occasionally. Cook until almost all liquid is absorbed. Cool 5 minutes. In a medium bowl, stir Bisquick, milk and eggs with whisk or fork until blended. Spoon 1 scant tablespoon Bisquick mixture into each muffin cup. Top with about 1/4 cup turkey mixture. Spoon 1 tablespoon Bisquick mixture onto turkey mixture in each muffin cup. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of cupcakes from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes. Serve garnished with cranberry sauce.

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