Thanksgiving Stuffing Cupcakes With Cranberry Frosting - Video

Check back for a weekly dose of Thanksgiving recipes all this month -  it's a digital happy hour at the Cheap$kate Chateau!

Hey, if you can put bacon on cupcakes, why not Stuffing Cupcakes with Sausage and Cranberry Frosting? This is the good stuff(ing) -- just ask my skeptical wife, and she has patiently been the recipient of some of my more outlandish culinary creations, like Pita Pizzas topped with Clams and Artichoke Hearts.

This is a fun party appetizer. Too much stuffing for the big bird? Make a few cupcakes with the extra and bring a bowlful to the Christmas table.

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.

What's nice about stuffing as a cupcake is you get more crunchy crust than with typical stuffing from a turkey, and you still get a moist, soft center.

Why have cranberry sauce on the side when you can slather it on the cupcake like jam? As for the gravy, it makes a great dipping sauce.

All my ingredients come cheap this time of year. Bags of stuffing, cranberry sauce, and breakfast sausage are on sale. Your kids may balk at a Stuffing Cupcake, but the adults will like it. Hey, pile on enough cranberry frosting, and the kids may come around. Pull this recipe out for Christmas, too!

How about a behind-the-scenes video? It's actually a lot of fun so just hit the play button and enjoy! (And my dear late wife, Amy, makes an appearance at about 1 minute, 44 seconds.)

Ingredients (about 6 cupcakes)

• 3 cups of stuffing from the 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 - about 1/4 pound ground sausage - optional
• 1/4 bell pepper chopped
• 1/4 onion chopped
• 1/4 celery stalk chopped
• 1 teaspoon dried or fresh chopped herbs - parsley, sage, oregano, or 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 the stuffing in a large bowl. Mix until the stuffing is spongy and soft. 

Sauté 4 sausage links and break them into small slices or chunks. Add onion and bell pepper. Cook until veggies are soft, about 5 minutes. 

Add meat, veggies, and a 1/4 cup of flour to the stuffing. In a small bowl, whisk together 1/4 cup of milk and one egg. Add it to the stuffing and mix well.

Grease a cupcake pan with butter or oil spray. Scoop in enough dressing to fill each one.

Bake in a 350-degree preheated oven for about 45 minutes. When the cupcakes are done, you may need a knife to cut around the top edge of each cupcake to keep them from tearing when removed.

While cupcakes cook, make your favorite chicken or turkey gravy (it's okay to use packaged or from a can or jar). I have a few gravy recipes, including a delicious mushroom gravy recipe. Just click here.

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

Strawberry Compote - Video Recipe

The last time I made pancakes, I reached for the maple syrup only to find the bottle almost empty, and my backup, fruit jam, was starting to form mold in the jar. As a tasty substitute, I cooked a fresh Fruit Compote made with strawberries. Plus, this fresh fruit recipe is perfect for homemade Cranberry Sauce during the holidays.

Fortunately, I had half of a one-pound container of strawberries left from my last 99c only Store run (and I do see them on sale for the same price at my local Latin grocery store.)

Even though they were a few days old and starting to wrinkle just a little bit, I salvaged enough to make a Strawberry Compote. I first rinsed them off, then trimmed the stems and sliced off any soggy spots from the berries.

Next, I assembled a few ingredients that makeup Fruit Compote, including apple juice, honey, and a little ginger. Finally, I added everything to a pot and let it simmer for a few minutes to soften (and mash) the fruit into a fragrant and fruity sauce. That's it.

The consistency of my Strawberry Compote is a little looser than a fruit jam.

This is a versatile sweet topping, and you can use almost any fruit and berries you have on hand - canned, frozen, or fresh. Go ahead and try it with pineapple, peaches, blueberries, blackberries, apples, bananas, pear - even seedless grapes and cherries. If you use canned fruit, the juice will be sweet enough, so leave out the honey. And you can use this recipe with fresh cranberries for a homemade chunky Cranberry Sauce (compote) for Thanksgiving and Christmas meals.

You can spread my Strawberry Compote over pancakes, waffles, toast, French toast, cereal, and any favorite dessert like ice cream or pie. And store it in the refrigerator, if you have any left.

Strawberry Compote - VIDEO

Play it here, video runs 1 minute 24 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 2 servings)

• 2 cups fresh fruit - I used strawberries. Okay to use frozen or canned fruit. Some fruits to use include peach, pineapple, pear, apple (add a teaspoon of lemon juice to keep the apple from turning brown), and all types of berries including cranberries. You can leave on some peach and apple skin.
• 2 tablespoons apple juice - okay to substitute with favorite fruit juice like orange, cranberry or grape juice.
• 1 teaspoon of honey - or your favorite sweetener.
• 1/4 teaspoon of ginger - fresh grated or minced, dried powder, or from the jar. This is optional, okay to leave it out.

Instructions
 Prepare fruit. I used fresh strawberries and just removed the stems and leaves. Depending on the strawberry size, half them or slice them into small sizes. You can use almost any fresh fruit on sale, or that you prefer.

For my recipe, I use 2 cups of your favorite fresh fruit. This recipe is easy to half or double the amounts.

Over medium heat, place the fruit in a pot.

Add apple juice, ginger honey, or your favorite sweetener.

Once the liquid starts to simmer, reduce heat to low. Use a fork or spoon to muddle and mash the fruit.

Continue cooking over medium-low heat for about 5 minutes, occasionally mashing fruit as it gets soft. Compote is ready when liquid is reduced by half and all the fruit is mushy and soft.

Remove from heat and transfer to a small bowl or jar to cool to room temperature, so it thickens a little more. It is now ready to serve. While Strawberry Compote sets, you can cook up a stack of pancakes.

The consistency of my Strawberry Compote is a little looser than a fruit jam.

Store in the refrigerator. Serve with French toast, waffles, pancakes, oatmeal, ice cream, and more. You can give it a quick microwave (or warm it slightly on the stovetop) before serving.

Hindsight
The recipe is easy to double ingredients. You only need to add a little more fruit juice though - about 1/3 cup total.

Use any favorite and seasonal fruit, like cranberry, peach, pineapple, pear, apple (add a teaspoon of lemon juice to keep the apple from turning brown), and all types of berries. Obviously remove cherry, apple, pear, and peach seeds. You can remove peach and apple skin, or leave some of it on.

For homemade Cranberry Sauce, use whole berries. You can thicken the sauce by cooking for an extra 5 to 10 minutes until you reach the desired sauce texture. Remember, any sauce will continue to thicken as it cools down.

Thanksgiving Recipe Week - Ultimate Turkey Sandwich

Some make a turkey sandwich cold - I like mine hot, but this is a conflict where both sides win! For a simple turkey leftover meal, nothing beats The 99 Cent Chef's Ultimate Turkey Sandwich.

Everybody has their way with Thanksgiving leftovers (click here for a bunch of recipes.) I like nothing better than a plate of microwaved turkey, stuffing, gravy, and veggies, with a side of cold cranberry sauce. 

If the turkey turned out moist then microwaving is fine, but if your turkey dried out in the oven, then pour on some gravy, or reserved turkey juices, even a teaspoon of water to reconstitute (always remember to save the turkey juices for such an emergency - I always pour some over my sliced bird, dried-out or not.)

As for my Ultimate Turkey Sandwich, it's pretty simple, just the standard leftovers of turkey, dressing, gravy, and cranberry sauce (click here to see my holiday recipes.) But what takes my sandwich over the top is an extra crisp layer of browned turkey skin.

Usually, half the table will peel off the turkey skin and leave it. If I see this then I politely ask if I can have it (or, if I am serving the slices then I ask first, before giving up any turkey skin.) 

I can see why the skin is set aside, it is often soggy, from sitting on the steaming bird before it's served. But I like it that way too. Inevitably there is a lot of uneaten turkey skin.

This is what to do with it. Just saute the skin until brown and crispy. It's like a strip of mild turkey bacon. And it only takes a few minutes of browning on each side. Some parts of the turkey skin have a thick layer of fat, which you can scrape off as the skin cooks, to save a few calories. (And once you've tried my crisp skin method, then you will do the same crisping for roasted chicken skin, too.)

The crunchy skin adds a nice contrast to the tender meat, soggy (but luscious) stuffing, and cool cranberry sauce. It's kind of like a Turkey BLT sandwich.

So, If you like your sandwich hot or cold, try kicking it up a notch with a crisp layer of turkey skin. And watch the video of my Ultimate Turkey Sandwich to see how I like to do it.

Ultimate Turkey Sandwich - VIDEO 

Play it here, video runs 55 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• Cooked Turkey - I used leftover Turkey pieces and slices from Thanksgiving and Christmas dinners.
• Mayonnaise - I like mayo on my sandwiches.
• Gravy - leftover.
• Turkey Stuffing - again, leftovers.
• Cranberry Sauce - I make it fresh, but I like it from the can, too.
• Crisp Turkey Skin - optional. Turkey Skin gets soggy so I like to saute it until crisp.
• Slices of Bread - any favorite type of bread, buns, or rolls.

*Of course, you can use any favorite leftovers and make the sandwich your way.

Directions
Start with sauteing segments of turkey skin. The skin can be in large or small pieces. You will add as much as you like to the sandwich. And once the skin is brown and crisp it will easily break apart to fit any size of a sandwich. Like bacon, a lot of grease is generated crisping the skin.

As the skin browns, you can scrape off any excess fat, although I like a little layer of it. (And since I only have the whole turkey once or twice a year, the extra skin calories don't worry me.)

Saute skin until brown, about 5 minutes on each side. The skin doesn't have to be totally crisp, as it will firm up more once taken off the grill, and allowed to cool for a minute. Better to undercook than burn it.

When the skin is done, then microwave the turkey slices, stuffing, and gravy. (Add a little water, turkey gravy, or turkey juices over turkey slices, if it has dried out.) Usually, I like to heat up the gravy separately to pour over the slices and stuffing as I assemble the sandwich.

Top sandwich with cranberry sauce and a slice of crisp turkey skin (or a few small pieces.) Sometimes I toast the bread when I make my Ultimate Turkey Sandwich.

If you like a cold turkey sandwich then assemble it right from the refrigerator.

Ultimate Turkey Sandwich - Video Recipe

My wife likes her turkey sandwich cold - I like mine hot, but this is a conflict were both sides win! For a simple turkey leftover meal, nothing beats The 99 Cent Chef's Ultimate Turkey Sandwich.

Everybody has their way with Thanksgiving leftovers (click here for a bunch of recipes.) I like nothing better than a plate of microwaved turkey, stuffing, gravy, and veggies, with a side of cold cranberry sauce. If the turkey turned out moist then microwaving is fine, but if your turkey dried out in the oven, then pour on some gravy, or reserved turkey juices, even a teaspoon of water to reconstitute (always remember to save the turkey juices for such an emergency - I always pour some over my sliced bird, dried-out or not.)

As for my Ultimate Turkey Sandwich, it's pretty simple, just the standard leftovers of turkey, dressing, gravy and cranberry sauce (click here to see my holiday recipes.) But what takes my sandwich over the top is an extra crisp layer of browned turkey skin.

Usually half the table will peel off the turkey skin and leave it. If I see this then I politely ask if I can have it (or, if I am serving the slices then I ask first, before giving up any turkey skin.) I can see why the skin is set aside, it is often soggy, from sitting on the steaming bird before it's served. But I like it that way too. Inevitably there is a lot of uneaten turkey skin.

This is what to do with it. Just saute the skin until brown and crispy. It's like a mild turkey bacon. And it only takes a few minutes of browning on each side. Some parts of the turkey skin have a thick layer of fat, which you can scrape off as the skin cooks, to save a few calories. (And once you've tried my crisp skin method, then you will do the same crisping for roasted chicken skin, too.)

The crunchy skin adds a nice contrast to the tender meat, soggy (but luscious) stuffing, and cool cranberry sauce. It's kind of like a Turkey BLT sandwich.

So, If you like your sandwich hot or cold, try kicking it up a notch with a crisp layer of turkey skin. And watch the video of my Ultimate Turkey Sandwich to see how I like to do it.

Ultimate Turkey Sandwich - VIDEO 

Play it here, video runs 55 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients
Cooked turkey, mayo (optional,) dressing, gravy, cranberry sauce, and turkey skin, between slices of bread or a roll.

Of course, you can us any favorite leftovers and make the sandwich your way. How about just turkey, crisp skin, mayo, lettuce and tomato?

Directions
Start with sauteing segments of turkey skin. The skin can be in large or small pieces. You will add as much as you like to the sandwich. And once the skin is brown and crisp it will easily break apart to fit any size of sandwich. Like bacon, a lot of grease is generated crisping the skin.

As the skin browns you can scrape off any excess fat, although I like a little layer of it. (And since I only have whole turkey once or twice a year, the extra skin calories don't worry me.)

Saute skin until brown, about 5 minutes each side. The skin doesn't have to be totally crisp, as it will firm up more once taken off the grill, and allowed to cool for a minute. Better to undercook than burn it.

When the skin is done, then microwave the turkey slices, stuffing and gravy. (Add a little water, turkey gravy, or turkey juices over turkey slices, if it has dried out.) Usually I like to heat up the gravy separately to pour over the slices and stuffing as I assemble the sandwich.

Top sandwich with cranberry sauce and a slice of crisp turkey skin (or a few small pieces.) Sometimes I toast the bread when I make my Ultimate Turkey Sandwich.

If you like a cold turkey sandwich then assemble right from the refrigerator and add the crisp turkey skin.