• Mise en place
  
• Line the muffin tins with the muffin liners and set them aside.

Stuffing

• If you do not have a food processor, mince the mushrooms and set them aside; otherwise, process them until they are slightly larger than a grain of rice.
• 1/4 cup unsalted butter, 2 tablespoon Shallots in Oil, 1 teaspoon Poultry seasoning
  Melt the butter in a large sauté pan. Add the shallots in oil and poultry seasoning.
  
• 1/2 cup Mushroom, 1 tablespoon Sherry
  Add the mushrooms. Cook the mushrooms, stirring often, until they start releasing their liquid. Add the sherry. Continue cooking the mushrooms until most of the moisture has evaporated.
  
• 1 cup Onion, 1 cup Celery
  Add the onion and celery and sauté them until the onion is translucent.
  
• 12 ounces Mrs. Cubbison's Corn Bread Stuffing
  Put the mixture in the bowl of a stand mixer and add the stuffing mix.
  
• 1 teaspoon Chicken base, 1 cup Water
  Dissolve the chicken base in the boiling water and stir until it is thoroughly dissolved.
• Add the broth to the stuffing mixture and mix everything together.
• Spoon the stuffing into the lined muffin tins.
• Clean the bowl of the stand mixer.

Frosting

• Mise en place
  
• 4 medium Potatoes
  Peel the potatoes and cut them into large chunks.
• Put the potatoes in the Instant Pot and cover them with water.
• Set the Instant Pot for Potato or 10 minutes on High. Use Quick Release.
  
• When the potatoes have finished cooking, remove them from the Instant Pot and put them in the bowl of the stand mixer.
• 1 teaspoon Wauwatosa Village Seasoning, 1 teaspoon salt
  Sprinkle them with salt and Wauwatosa Village seasoning.
• 2 tablespoon unsalted butter
  Add the butter and stir until it is broken up.
• 2 tablespoon Half-and-half cream, 2 tablespoon Milk
  Add the half and half and milk and beat them on high until they are nice and fluffy.
  
• You can spoon the mashed potatoes on the stuffing, or if you want, pipe the mashed on to look like nice frosting.
• 1 teaspoon Paprika
  Sprinkle the tops with paprika.
  
• Bake in a 350 °F (177 °C) oven for 30 minutes or until the tops have browned. Let the cakes sit for about 10 minutes, then move them with the liners intact, and serve on a nice platter.