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Friday, November 23, 2012

Turkey Cranberry Muffin Cups

This was a genius idea with using only what I had in the refrigerator at the time and it's comes at a perfect time to use up your turkey and Thanksgiving left-overs.


Turkey Cranberry Cups
adapted by me: Tina Hudgens
recipe found at Fantastic Family Favorites; originally from a Pampered Chef recipe

2 pkg refrigerated biscuits
1/2 cup mayonnaise
2 tbsp Honey Dijon mustard
1/2 tsp coarsely ground pepper
2 cups cooked fresh turkey, chopped
1/2 cup celery, sliced
3 tbsp fresh parsley, snipped
1 green onion, chopped
1/2 cup dried cranberries (we used fresh and it turned everything pink, dried would be better)
4 oz Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped (optional)

Preheat oven to 375°F. Unroll biscuits, and roll out with a small rolling pin, then press each one into a muffin pan.

Combine mayo, mustard, pepper, turkey, celery, parsley, onion, cranberries, cheese, and nuts if desired. Mix well until combined. Spoon turkey mixture into each muffin cup.

Bake 25 - 30 minutes, until mixture is hot and biscuits are done.

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