"Try this for delicious recycling! Sick of the same old post-thanksgiving casseroles? Spice it up a notch with these delicious turkey cupcakes and gravy glaze! If you don't have enough gravy, use turkey stock or canned gravy from your local supermarket. Feel free to garnish with a bit of stuffing and a sprig of parsley."
Preheat oven to 350 degrees F (175 degrees C). Grease 30 muffin cups.
Blend turkey in a food processor until pureed. Mix flour, white sugar, turkey, butter, canola oil, baking powder, vanilla extract, and salt together in a large bowl until all batter is moistened. Pour batter into the prepared muffin cups, filling them about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in the tins for 10 minutes before removing to cool completely on a wire rack.
Mix confectioners' sugar and gravy together in a bowl until glaze is smooth. Spoon glaze onto cooled cupcakes.
If the batter is a little too thick, add more oil. Dark meat has more flavor, in my humble opinion, and the fattiness helps keep the cupcake denser and more delicious. The juiciness of the turkey will vary due to length of time in refrigerator, how you prepared it, which parts you used, etc.
If you would prefer a fluffy frosting, add more sugar and instead of hand-mixing it, use an electric mixer to beat the frosting on high speed until fluffy.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 210 calories;7.9 g fat;
31.3 g carbohydrates;
3.6 g protein;
14 mg cholesterol;
175 mg sodium.