Cranberry Turkey Dressing Cupcakes with Cape Cod cranberries

in "Good Cook"-in, Cajun Cooking
Nov 22nd

cranberry  

I was challenged to make a recipe for Cape Cod select premium frozen cranberries and I cannot wait for you to see it! These cranberries are amazing!

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If you want to find some of these yummy cranberries go here: http://www.capecodselect.com/store-locator/

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I have a treat for yall today! Almost everyone has some kind of dressing at thanksgiving so I decided to take that and add it to my favorite cornbread recipe along with some potato icing and sweetened cranberries. This will be a HIT at any party you bring these to or if your just whipping up something for the family. Not only do they look amazing but they taste even better! So you won’t dread leftovers this thanksgiving!

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Here are the cast of characters:

Turkey dressing leftover from thanksgiving

cooking oil

sugar

Cape Cod Select premium frozen cranberries

Flour

green onions

corn meal

buttermilk

baking powder

yukon gold potatoes

1 cookbook covers in sugar and flour

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First boil 4 potatoes. Then put Cape Cod Select premium frozen cranberries in another pan and cover in sugar. Heat on low and let sugar melt. 

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Grab your nonstick muffin pan. Heat the oven to 450 degree’s.

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Here is the trick to making the outside of these cupcakes crispy. Pour a little oil in each muffin slot. Just enough to cover the bottom. Place in the oven and let heat up while mixing the muffins together.

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Mix 1 cup flour, 1 cup cornmeal, 3 tsp baking powder, 1 tsp baking soda, 2 T sugar together. Mix.

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Add 1 1/4 cup buttermilk, 1 egg and 1/4 cup oil. Mix all together.

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Get our your dressing and mix together. Mine looked a little dry so don’t tell anyone but I added a little extra buttermilk!

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Take the pan that has been heating out of the oven and add cornbread mix and place back into the oven.

Cook for about 10 minutes or until golden brown on top.

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After the potatoes have been cooking for oh around an hour, put in a mixer along with 3T of butter, or more if your feeling crazy!

Whip them real good and add 1/2 cup milk, a little salt and pepper to taste.

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Add the potatoes to a ziploc and cut a small hole in one of the ends.

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Pipe the potatoes on top of the “cupcakes” like you would icing. Then add cut up green onions, and cranberries and sauce on top!

Cranberry Turkey dressing cupcakes
Author: 
 
Ingredients
  • 1 cup flour
  • 1 cup cornmeal
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 2 T. sugar
  • 1¼ cup buttermilk
  • 1 egg
  • ¼ cup oil
  • 4 yukon gold potatoes
  • 1 cup Cape Cod Select premium frozen cranberries
  • bunch of green onions
Instructions
  1. First boil 4 potatoes. Then put cranberries in another pan and cover in sugar.
  2. Heat on low and let sugar melt.Grab your Good Cook muffin pan. Heat the oven to 450 degree's.
  3. Here is the trick to making the outside of these cupcakes crispy. Pour a little oil in each muffin slot. Just enough to cover the bottom. Place in the oven and let heat up while mixing the muffins together.
  4. Mix 1 cup flour, 1 cup cornmeal, 3 tsp baking powder, 1 tsp baking soda, 2 T sugar together. Mix.
  5. Add 1¼ cup buttermilk, 1 egg and ¼ cup oil. Mix all together.
  6. Get our your dressing and mix together. Mine looked a little dry so don't tell anyone but I added a little extra buttermilk!
  7. Take the pan that has been heating out of the oven and add cornbread mix and place back into the oven.
  8. Cook for about 10 minutes or until golden brown on top.
  9. After the potatoes have been cooking for oh around an hour, put in a mixer along with 3T of butter, or more if your feeling crazy!
  10. Whip them real good and add ½ cup milk, a little salt and pepper to taste.
  11. Add the potatoes to a ziploc and cut a small hole in one of the ends.
  12. Pipe the potatoes on top of the "cupcakes" like you would icing. Then add cut up green onions, and cranberries and sauce on top!