Turkey Pot Pie Cupcakes

• 3 qt. prepared STOVE TOP Chicken Flavored Stuffing Mix, Flex Prep, divided
• ground turkey
• 3 cups carrots, finely chopped Target 2 lb For $3.00 thru 02/06
• 3 cups frozen peas, thawed
• 1 doz. eggs
• 2 Tbsp. garlic powder
• 1 Tbsp. celery salt
• 1 Tbsp. finely ground black pepper
• 1 Tbsp. Italian seasoning
• 1-1/2 gal. turkey gravy

1. Mix 2-1/4 qt.
2. stuffing (or 1-1/2 cups stuffing for trial recipe) with all remaining ingredients except gravy.
3. Press 1 cup of the stuffing mixture onto bottom and up side of each of 36 jumbo (4x2-inch) paper-lined muffin cups (or into each of 6 prepared jumbo muffin cups for trial recipe).
4. Press a divot into tops of each muffin.
5. Top each with filled #30 scoop (about 2 Tbsp.)
6. of the remaining stuffing.
7. Bake in standard 350 degrees F oven 1 hour 10 min.
8. or until done (165 degrees F).
9. For each serving: Remove paper liners from 1 meatloaf; place meatloaf on serving plate.
10. Top with 3/4 cup gravy.

stove, ground turkey, carrots, frozen peas, eggs, garlic powder, celery salt, ground black pepper, italian seasoning, turkey gravy

Taken from www.kraftrecipes.com/recipes/turkey-pot-pie-cupcakes-128463.aspx (may not work)