|1||cup, leftover PERDUE® OVEN STUFFER® Whole Chicken|
|4||large eggs, at room temperature|
|2||cups milk, at room temperature|
|1||orange, finely zested (about 2 teaspoons)|
|2||cups all-purpose flour|
|1/3||cup leftover cranberry sauce|
Bake for 30 minutes without opening the door until puffed and lightly browned. Cool slightly before serving.
Spray a 12-cup muffin tin with cooking spray. Divide the batter between the prepared muffin cups. Then divide the chicken (or turkey) between the cups. Top each popover with a teaspoon of cranberry sauce.
Preheat oven to 400°F. Whisk together the eggs, milk and orange zest in a large bowl until very frothy.
Whisk the flour and salt into the egg mixture until the batter is the consistency of heavy cream. It’s OK if some lumps remain.