Delicious and easy Turkey and Stuff Phyllo Packets, that are perfect for smaller Thanksgiving or Christmas dinners or for your left-over turkey!
When it comes to Thanksgiving main dishes, it’s usually all about the big, beautiful, golden turkey. That’s how we usually celebrate the day. Over the years though, there have been times when, for one reason or another, we aren’t all getting together on the day, so our Thanksgiving meal is smaller and a whole turkey seems a bit much. For times like those, these Turkey and Bread Stuffing Phyllo Packets are the perfect dish.
These phyllo packets are filled with all the flavours of Thanksgiving, from the cranberry sauce, to the cooked turkey and homemade bread stuffing. Served with a Browned Butter Sage gravy, you’ll never miss the big bird. It’s Thanksgiving in a pretty packet!
This turkey dish can start with left-over turkey, turkey cooked and cut from a simple turkey breast or you could even use chicken, if you like. Add in some homemade or store-bought cranberry sauce and an easy and delicious sage bread stuffing, then wrap it up in buttered phyllo. Serve with a simple Sage Gravy (or again, store-bought, if you prefer), for the entire Thanksgiving experience.
Cook’s Notes for Turkey and Stuffing Phyllo Packets
Another great thing about these turkey and stuffing packets is that they can be made ahead and refrigerated or frozen, then all that’s left is to bake them up just before serving. The simple gravy can also be made ahead. It’s a great recipe for a smaller-scale Thanksgiving main or just a great way to use your leftovers.
Turkey, Cranberry and Bread Stuffing Phyllo Packets
Ingredients
Cranberry Sauce (or you can use store-bought):
- 1/2 cup white sugar
- 1/2 cup water
- 2 cups fresh cranberries
- 1/2 tsp orange zest (optional)
Gravy (or you can use store-bought):
- 1/4 cup unsalted butter
- 1/4 cup finely chopped sweet onion or shallots
- 1/2 cup all-purpose flour
- 4 cups (900ml) chicken broth
- 1/2 cup dry white wine
- 2 Tbsp finely chopped fresh sage leaves (or 2 tsp. dried sage leaves)
- 1/2 tsp freshly ground black pepper
- 1/4-1/2 tsp salt
Stuffing:
- 5 Tbsp butter
- 3/4 cup finely chopped sweet onion or shallots
- 1/3 cup sliced button or cremini mushrooms
- 1 Tbsp finely chopped fresh sage leaves (or 1 tsp. dried sage leaves)
- 1/4 cup finely chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 4 cups toasted fresh bread cubes, including crust
Parcels:
- 8 sheets of thawed phyllo dough
- 5 Tbsp butter, melted melted
- 2 cups cooked turkey or chicken, in chunks or small slices
Instructions
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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 and 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 or cool slightly, then cover and refrigerate until needed if making ahead.
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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 and cook, stirring, for 30-45 seconds. Using a whisk, add about 1/3 of the stock and stir until smooth. Then add remaining broth, wine and sage. Bring mixture to a boil, stirring frequently until thickened. Taste and season with additional salt and pepper, as needed. Cover and turn off heat (to re-warm before servinor transfer to a bowl, cover and refrigerate if making ahead.
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Stuffing: Toast bread slices, then cut in to cubes. Place in to a large bowl and set aside. Melt butter in a skillet over medium heat. Add shallots and mushrooms and cook, stirring, until softened, about 5 minutes. Stir in parsley, sage and salt and pepper. Pour mixture over bread cubes and stir and/or gently squeeze butter mixture in to bread cubes. Taste and add additional salt and pepper, to taste.
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To make parcels: Have butter melted and a brush ready. To make the first parcel, lay one sheet of phyllo in front of you, with the long side closest to you. Butter the sheet and then place another sheet over-top. Butter that sheet as well. Using a sharp knife, cut the right 1/3 of the phyllo off, from top to bottom (so you will have a large square-ish piece and a smaller, narrow piece). Take the smaller, narrow two-layer piece and place it in the centre of the square piece (so you have two-layer thick on the right and left side and 4 layers thick in the middle).
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Place a dollop of cooled cranberry sauce in the very centre. Top with several pieces of cooked turkey (or chicken), then using a tea cup or 1 cup measuring cup, pack stuffing in, then place a dome of stuffing over-top turkey, pressing it together in to a mound. Lift the two right corners of the outside edge of the phyllo and bring it up in to the centre, pleating as needed. Bring the two left corners up to the centre as well 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. (You can cover and refrigerate at this point for up to a day or parcels can be frozen. Defrost in wrapping before baking).
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To bake: Preheat oven to 350 Bake for 20-25 minutes or until richly golden and filling is hot. Serve with gravy.
These are spectacular Jennifer, I had no idea you could make a little packet out of phyllo dough, it’s going on my shopping list today — Happy Thanksgiving!
Thanks Sue! These are such a fun treat and I’ll definitely be using some of my left-overs to make another batch :)
Wow, what an awesome idea Jennifer! I’d actually prefer these over the whole big bird!!
Thanks Mary Ann and they certainly rivalled the bird, for sure :)
Oh boy, talk about a cute dish for dinner, this is a wonderful idea!
WTG Jennifer on shrinking turkey day down to a minimum.
I totally LOVED the whole nine yards on turkey day, it’s a wonderful week of preparations, with family and friends. It’s also a bit chaotic, but in a fun way, never bad. :-)
But, lately with only the two of us, hubby and me, it’s a bit much for making a whole spread.
Downsizing dinner this way is just fun and cute, it’s turkey day dressings on a smaller scale for us.
I’m really into your dinnerware, so pretty Jennifer.
Have a great day!
Pinned!
Thanks so much, Dalila! We really enjoyed these and they were simple to make, too :)
Happy Thanksgiving Jennifer & family! This is a wonderful way to serve Thanksgiving on a small scale. I love these adorable, and beautiful, little packets of everything! I especially love the way you can freeze leftovers in the phyllo packets and enjoy Thanksgiving again and again. Pinning!
Thanks Tricia :) I love the idea of enjoying Thanksgiving again and again!
Oooh. These look like a fun way to rework my Thanksgiving leftovers. I’m always looking for different ways to enjoy them, and who can resist a phyllo packet? Not me. :)
Thanks Annemarie and yes, perfect for left-overs!
I’m pretty sure it’s just going to be my hubs and I for Thanksgiving, so these packets are just perfect for us!!! Anything pyllo makes me swoon, so I am going crazy over these, Jennifer!! Who needs a show stopping turkey when you can have these oh-so-adorable packets of yum! LOVE it! Pinned!
Thanks Cheyanne and I’m sure you will love these!
These are such a good idea, I love phyllo dough and I feel like it’s such an underutilized ingredient!
Thanks so much, Sara and I agree. I always seem to reach for the puff pastry, rather than the phyllo. Must change that :)
Oh my goodness, I love this idea. This would be fun to make for people that are unable to join in the family feast. You could use the leftovers and freeze it for when they could visit. Oh, I can imagine a bite of this is just the best forkful of flavourful comfort food on the planet!
Thanks so much, Robyn and yes, these are perfect for so many times!
This is such a stunning way to showcase the Thanksgiving meal. The golden phyllo pockets look irresistible!
Thanks so much, Laura :)