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Mashed Potato Stuffing Cups
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Mashed Potato Stuffing Cups

35 Minutes
15 Min Prep
35 Min Cook
Fill stuffing cups with mashed potatoes and turkey gravy or cranberry sauce to please fans of both stuffing and spuds.
What You Need
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8 servings
Original recipe yields 8 servings
For Stuffing Cups
1-1/2 cups water
1/4 cup margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1 cup KRAFT Shredded Cheddar Cheese
1 egg
For Mashed Potatoes
1/2 lb. baking potatoes, peeled & cut into quarters
1-1/2 tsp. margarine
1/4 cup milk
Toppings
1/4 cup HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup whole berry cranberry sauce
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Let's Make It
1
Heat oven to 350 and spray 8 cups in a regular size muffin tin with cooking spray.
2
In a medium saucepan bring 1 ½ cups of water and 1/4 cup of margarine to boil.
3
Stir in stuffing mix and add cheese and egg.
4
After well mixed scoop stuffing into muffin tins filling 7 muffin cups to top.
5
Scoop out centers of each stuffing cup making a shallow divot it each.
6
Fill the 8th muffin cup with leftovers from the other cups. Once it’s filled make a divot in the center of it as well.
7
Bake stuffing cups for 20 minutes.
8
While baking, bring a pot of water to boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes. Add in margarine and milk. Using a potato masher or electric mixer blend until creamy. Season to taste.
9
When the stuffing cups are done baking, fill them with the mashed potatoes.
10
Top with a spoonful of gravy or cranberry sauce depending on preference.
11
Serve and enjoy!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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