Recipe: Savory Caramelized Onion and Herbed Turkey Cupcakes
I randomly stumbled upon the idea of lasagna cupcakes and was so overcome with excitement that I spent an entire Friday night assembling different flavors and testing proportions. Here’s the answer I came up with: they all taste good. It’s lasagna! What’s not to like about lasagna?!
The nice thing about this recipe is that the cupcakes are (surprisingly) very easy to handle without making a complete mess. So, if you were hoping for a lasagna-style finger food, here’s your answer!
Here are some additional flavor ideas:
- Traditional Lasagna Bolognese: ground, lean turkey or beef, your favorite tomato sauce, part skim ricotta cheese, grated parmesan, thinly sliced mozzarella
- Pesto and Corn: any homemade basil pesto and corn (raw, fresh corn is preferable but frozen will do)
- Mushroom and Chive: Sauté the mushrooms first and choose your sauce wisely (but I prefer just a little herbed ricotta cheese in lieu of the sauce)
- Butternut Squash and Sage: Thinly sliced butternut squash should be sautéed first or steamed and pureed. It depends on the texture you want. Either way, add a little nutmeg to the butternut squash to give it an extra burst of flavor.
- Spicy Chicken and Broccoli: I prefer this recipe with a little goat cheese and the spicy from cayenne, paprika, crushed red pepper and oregano sautéed with the chicken.
*Always cook meat before using it in this recipe!
Savory Caramelized Onion and Herbed Turkey Cupcakes
Makes about 20 cupcakes
- 1 package wonton wrappers (about 42, 3 ½” square wraps)
- 1 tablespoon olive oil
- 3 Vidalia onions, sliced
- 1 pound ground lean turkey
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh thyme, plus 1 tablespoon for garnish
- 1 teaspoon cayenne pepper
- 2 teaspoons sweet paprika
- ¾ cup tomato sauce
- ¾ cup part skim ricotta
- ¼ cup grated parmesan cheese
- ¼ cup plain goat cheese
- salt and pepper to taste
- olive oil or vegetable oil spray
Preheat the oven to 375°F and lightly grease 2 muffin tins. You can leave the wonton wraps whole (square) or cut them to fit inside the tins – if you want to cut them, now is the time to do it! Heat the oil in a medium sauté pan over medium-high heat. Add the onions and stir to coat them in oil. Reduce the heat to medium (or lower to prevent burning) and cook the onions for about 20-30 minutes, stirring occasionally, until they’re an amber color but not crispy. Remove from pan.
Add the turkey, garlic, thyme, cayenne, paprika, salt and pepper. If you want the turkey to have a little more kick, add some crushed red pepper to taste. Cook the turkey over medium for about 3-4 minutes, breaking up large pieces. Remove from heat.
Layer 1-2 wontons in the bottom of each muffin cup (they can cross over each other). Assemble each in your preferred order – I like to start with a layer of turkey with 1-2 teaspoons of sauce, then add another wonton wrapper, a layer of cheese, the onions, and then a sprinkle of parmesan and a few thyme leaves. Repeat in your preferred order until all the cupcakes are made.
Bake for about 10-15 minutes, or until the wontons are golden and tops are lightly browned.
NUTRITION INFORMATION (per cupcake):
144 calories ∣ 48 calories from fat ∣ 5 g fat ∣ 2 g saturated fat ∣ 14 g carbs ∣ 1 g fiber ∣ 9 g protein ∣ Good source of vitamin B6 ∣ selenium