Cupcakes with bread filling

Ingredients:

• 2 large eggs
• 1 and 1/4 cups heavy cream
• 4 cups leftover turkey bread stuffing
• 2.5 cups leftover mashed potatoes
• 2 tbsp sour cream
• 2 tablespoons melted butter
• Chopped chives, for garnish
• Special equipment: pastry bag with a large star tip; kitchen torch

Preparation:

1. Preheat oven to 350°F (190°C), spray a standard 12-cup muffin tin with cooking spray and set aside.
2. In a large bowl, whisk the eggs with 1 cup of heavy cream and season with a little salt and pepper. Add the bread filling and mix thoroughly. Let sit for about 20 minutes to allow the filling to soak in the mixture.
3. Spread the bread filling among the muffin tins. Bake in the center of the oven until the tops are golden brown and springy to the touch, about 15 minutes.
4. Heat the mashed potatoes until very hot, then transfer them to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter, and the remaining 1/4 cup heavy cream. Beat on medium speed until light and fluffy. Season with salt and pepper to taste.
5. Transfer the mashed potatoes to a pastry bag fitted with a large star-shaped tip. Pipe about 1/4 cup of the mashed potatoes onto the surface of each cupcake. Toast the mashed potatoes with a blowtorch until lightly browned. Sprinkle with chives and serve.