Turkey, Cranberry and Bread Stuffing Phyllo Packets
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
Directions
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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.
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.
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.
Parcels: Have butter melted and a brush ready. To make the first parcel, lay 1 sheet of phyllo in front of you, with the long side closest to you. Butter the sheet; place another sheet over the top. Butter that sheet too. Using a sharp knife, cut the right 1/3 of the phyllo sheet off, from top to bottom (you will have a large square piece and a smaller, narrow piece). Take the smaller, narrow two-layer piece and place it in the centre of the square piece (you have two-layer thick on the right and left side and 4 layers thick in the middle).
Place a dollop of cooled cranberry sauce in the center; top with several pieces of cooked turkey or chicken; using a 1 cup measuring cup, pack stuffing in, then place a dome of stuffing over the top of the turkey, pressing it together into a mound. Lift the 2 right corners of the outside edge of the phyllo and bring it up in to the center, pleating as needed. Bring the 2 left corners up to the center, and pinch together with the other side, twisting to lock them together. Transfer to a parchment lined baking sheet. Repeat with the remaining phyllo and fillings to make 4 parcels. (They can be covered and refrigerated at this point for up to a day or parcels can be frozen. Defrost in wrapping before baking).
Baking: Preheat oven to 350 degrees. Bake 20-25 minutes or until richly golden and filling is hot.
Serve with gravy.
4 servings.