I'm calling my contribution to tonight's party "Mini Thanksgiving Treats." I first prepared a corn bread stuffing using corn muffins, sage, celery, onions, toasted almonds, chicken broth, and Italian sausage.
Next comes the turkey portion. I cut up lean turkey breasts into little medallions. I dredged the meat in a light flour and spice mixture (sage, poultry seasoning, salt, pepper) and fried them lightly in olive and canola oil (to bring the smoking point higher). The dressing goes in buttered muffin tins and placed in the oven until a slightly crisp top is formed. The fried turkey medallions go on top with some Craisins (you gotta have the cranberry to get the full Thanksgiving effect). If you let it sit properly before serving, the dressing comes out clean and in a nice mold.