Cupcakes with bread filling
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 301, total fat 21 G., saturated fats 9 G., proteins 5 G., carbohydrates 23 G., fiber 3 G., cholesterol 75 mg, sodium 499 mg, sugar 2 G.
Calories 301, total fat 21 G., saturated fats 9 G., proteins 5 G., carbohydrates 23 G., fiber 3 G., cholesterol 75 mg, sodium 499 mg, sugar 2 G.
After a big holiday dinner, there's usually a lot of leftover side dishes. Instead of reheating them the next day, make something new with these leftovers. For example, cupcakes made with chicken bread stuffing and mashed potatoes. The bread filling will be the base of the cupcakes, and the mashed potatoes will be turned into a fluffy "cream." Perfect for brunch!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs
- 1 and 1/4 cups heavy cream
- 4 cups leftover turkey bread stuffing
- 2.5 cups leftover mashed potatoes
- 2 tbsp sour cream
- 2 tablespoons melted butter
- Chopped chives, for garnish
- Special equipment: pastry bag with a large star tip; kitchen torch
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Recipes with similar ingredients: white bread, potato, sour cream, cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (190°C), spray a standard 12-cup muffin tin with cooking spray and set aside.
- In a large bowl, whisk the eggs with 1 cup of heavy cream and season with a little salt and pepper. Add the bread filling and mix thoroughly. Let sit for about 20 minutes to allow the filling to soak in the mixture.
- Spread the bread filling among the muffin tins. Bake in the center of the oven until the tops are golden brown and springy to the touch, about 15 minutes.
- Heat the mashed potatoes until very hot, then transfer them to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter, and the remaining 1/4 cup heavy cream. Beat on medium speed until light and fluffy. Season with salt and pepper to taste.
- Transfer the mashed potatoes to a pastry bag fitted with a large star-shaped tip. Pipe about 1/4 cup of the mashed potatoes onto the surface of each cupcake. Toast the mashed potatoes with a blowtorch until lightly browned. Sprinkle with chives and serve.
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