What kind of cupcakes? Turkey cupcakes of course, stuffed with a delicious mushroom and roasted red pepper mixture and topped with an even more delicious roasted tomato jam. The original recipe was written for turkey meatloaf, but I opted to turn the meatloaf into my first “cupfake.”
I have gotten into the habit of cooking side dishes for Thanksgiving, and really, those dishes are my favorite parts of the meal. The thought of roasting a turkey was just too much, yet I knew it was something I would eventually tackle. Last year, I decided I would roast a turkey this year. Now it’s this year, and I’m wondering what I was thinking.
If the bird wasn’t already in the freezer, I’d be tempted to eat these turkey cupcakes for my Thanksgiving turkey fix. Despite the need to prepare three separate pieces for the recipe, the mushroom and roasted red pepper mixture, the turkey mixture, and the tomato jam, they were very easy to pull together.
Please note, because I cobbled these turkey cupcakes together from a meatloaf recipe, some of the measurements are approximate. For instance, where the recipe calls for a medium onion, I used about 1/3 cup of onion in both the turkey mixture and the tomato jam. I also had some mushroom and red pepper mix left over, so I put it in an omelet this morning. Trust your eyeballs to be your guide on how much you need, and these turkey cupcakes should turn out fine. Enjoy!
- 2 tablespoons olive oil, divided
- 1 cup finely chopped mushrooms
- ¾ teaspoon thyme, divided
- 2 tablespoons roasted red peppers, diced
- 1 pound ground turkey
- ¾ cup bread crumbs
- 1 clove garlic
- 1 tablespoon sage, finely chopped
- ½ teaspoon ground ginger
- 1 medium onion, finely chopped
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- ½ teaspoon crushed red pepper
- 1 tablespoon Balsamic vinegar
- ¼ cup brown sugar
- ⅛ teaspoon allspice
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Saute the mushrooms until they begin to brown, about 4-6 minutes.
- Season the mushrooms with ¼ teaspoon of thyme and salt and pepper to taste.
- Stir in the roasted red peppers, then transfer to a plate to cool.
- In a large bowl, combine the turkey, bread crumbs, garlic, sage, ginger, ½ of the onion, and the remaining ½ teaspoon thyme.
- Mix well, and when fully combined, pack one heaping tablespoon into a well of a muffin tin lined with a paper liner.
- Top with an even layer of the mushroom mixture, about one teaspoon.
- Cover with another heaping tablespoon of turkey and pat down.
- Repeat until 8 additional muffin tins have been filled.
- Bake at 350 degrees F for 30-35 minutes until fully baked and lightly browned.
- While the turkey cupcakes bake, cook the remaining onion in the remaining olive oil until softened, about 6-8 minutes.
- Add the tomatoes, crushed red pepper, vinegar, brown sugar, and allspice.
- Simmer for 30 minutes.
- Remove the turkey cupcakes from the oven and scoop a heaping tablespoon of tomato jam onto the top of each.
- Serve with remaining tomato jam on the side.
– Gevulde: Turkije Cupcakes | Cupcakes
[...] woensdag, december 28, 2011 by Monique Tweet Wat voor soort cupcakes? Turkije cupcakes natuurlijk, gevuld met een heerlijke paddestoel en geroosterde rode paprika mengsel en overgoten met een nog meer lekkere geroosterde tomaat jam. Het originele recept is geschreven voor kalkoen gehaktbrood, maar ik ervoor gekozen om het gehaktbrood om te zetten in mijn eerste “cupfake.” Ik heb er een gewoonte van het koken [...]… »Cupcakes [...]