Description

You'll love these little packets of just about everything from a Thanksgiving dinner. Make them from scratch or use store bought cranberry sauce and gravy, and use leftover turkey and stuffing later. Any way you do it, it will be a fun way to enjoy the me

Ingredients

• Homemade Cranberry Sauce: (or use store-bought):
• 1/2 c. white sugar
• 1/2 c. water
• 2 c. fresh cranberries
• 1/2 t. orange zest, optional
• Homemade Gravy (or use store-bought):
• 1/4 c. unsalted butter
• 1/4 c. finely chopped sweet onion or shallots
• 1/2 c. all-purpose flour
• 4 c. chicken stock or broth
• 1/2 c. dry white wine
• 2 T. finely chopped fresh sage leaves (or 2 t. dried sage)
• 1/2 t. freshly ground black pepper
• 1/4-1/2 t. salt
• Stuffing: (or use boxed store-bought)
• 5 T. butter
• 3/4 c. finely chopped sweet onion or shallots
• 1/3 c. sliced button or cremini mushrooms
• 1 T. finely chopped fresh sage leaves (or 1 t. dried sage)
• 1/4 c. finely chopped fresh parsley
• 1/4 t. salt
• 1/4 t. freshly ground black pepper
• 4 c. toasted fresh bread cubes, including crusts
• Parcels:
• 8 sheets phyllo dough, thawed
• 5 T. butter, melted
• 2 c. cooked turkey or chicken, in chunks or small slices

Steps

1. Cranberry Sauce: Combine all ingredients in a large saucepan; bring to a boil over medium-high heat; reduce heat to medium; allow to boil, stirring occasionally, until cranberries have mostly popped and sauce has thickened. Remove to a bowl; allow to cool completely at room temperature; cover; refrigerate until needed, if making ahead.
2. Gravy: Heat butter in a large saucepan over medium heat for 3-4 minutes or until nutty brown and fragrant; add onion; cook for 30 - 45 minutes. Add flour; cook, stirring, for 30-45 seconds. Using a whisk, add about 1/3 of the stock; stir until smooth; add remaining broth, wine and sage; bring mixture to a boil, stirring frequently until thickened. Taste; season with salt and pepper, to taste. Cover; turn off heat (to re-warm before serving) or transfer to a bowl, cover; refrigerate if making ahead.
3. Stuffing: Toast bread slices; cut into cubes; place in a large bowl; set aside. Melt butter in a skillet over medium heat; add shallots and mushrooms; cook, stirring, until softened, about 5 minutes. Stir in parsley, sage, salt and pepper. Pour mixture over cubed bread; stir or gently squeeze butter mixture into cubed bread. Taste; season with salt and pepper, to taste.