Thanksgiving Cupcakes

Need a creative and fun way to use up Thanksgiving leftovers? These are so good you’ll want them year-round. 

With Thanksgiving a few days away I am already thinking of the mounds of leftovers there will be.  My husband loves Thanksgiving and turkey sandwiches.  I love cute food. So I had to put the two together and make this fun lunch! By using up your leftover turkey, stuffing and cranberry sauce you can make a completely new dish the next day that will be a huge crowd pleaser!

And of course, these are perfect to fit inside the lunch box! Remember to add extra cranberry sauce and gravy on the side for extra “dipping.”

Thanksgiving Cupcakes
Cuisine: Lunch
  • won ton wrappers (you can find them in the produce section)
  • leftover turkey, shredded
  • leftover stuffing of choice
  • leftover cranberry sauce
  • Gravy, if desired
  1. Preheat the oven to 375 degrees.
  2. Mix shredded turkey with stuffing.
  3. Reheat the turkey and stuffing before filling the won ton wrappers.
  4. Spray your cupcake pan with non stick spray.
  5. Gently push one won ton wrapper into each cupcake cup.
  6. Spoon 1 Tablespoon of turkey/stuffing mixture into each won ton wrapper.
  7. Spoon about 1 teaspoon of cranberry sauce over each top.
  8. Make a second layer of won ton wrappers. Gently push the won ton wrapper in the opposite direction and put another 1 Tablespoon of turkey/stuffing mixture. Hold the second layer of cranberry sauce- the top cranberry sauce is added at the end.
  9. Bake for 15 to 20 minutes, or until golden brown and crispy on the edges.
  10. Leave your cupcakes in the pan to let them cool slightly before you remove them.
  11. Add a spoonful of cranberry sauce over each cupcake (it's the frosting!) and have gravy on the side to dip if desired.


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