Place on 16 ounce package of frozen berry melody (strawberries, blueberries, raspberries, blackberries) in a pot, add 3/4 cup of sugar, 1 tablespoon of cornstarch and 1/2 cup of grape juice.
Heat for about 15 minutes until liquid is syrupy. Remove from heat and let cool, then place in refrigerator for 30 to 45 minutes to chill. This will allow the cornstarch to do it's job and thicken the liquid.
Roll out a sheet of thawed puff pastry dough on a lightly floured surface.
Cut the dough in a criss-cross pattern as shown to make 4 triangles. Separate and carefully move each triangle to a large cookie sheet lined with parchment paper.
Brush the edges of the dough with beaten egg. This will help the dough adhere to itself and seal. Spoon two tablespoons of fruit in the middle of the dough trying to drain as much liquid as you can. Fold dough over and seal edges by pressing together. Brush the top of each popover with the beaten egg mixture so it will brown evenly.
Bake in a 400 degree oven for 10 to 12 minutes. I had a little to much liquid in my popovers so they didn't come out quite a pretty as I would have liked.
Cornbread Dressing/Stuffing -
We usually have oyster dressing for Thanksgiving and this my first attempt at making cornbread dressing. This recipe of very loosely taken from one I saw Tyler Florence make.
Slice two leeks and place in a large bowl filled with water. Gently agitate with your hands to wash away the dirt that is in between the layers of the leaves. Heat a large skillet with 2 tablespoons of butter and 2 tablespoons of olive oil. Grab the leeks one handful at a time, gently shake off excess water and place in skillet to saute until soft. Discard dirty water. While leeks are sauteing, season with coarse sea salt, freshly ground black pepper and 1/2 teaspoon dried thyme. The leeks have a very gentle onion flavor. Their flavor does not overpower this dish. Once the leeks are tender, remove skillet from heat and let cool for about 15 minutes in the skillet.
You'll need about 4 cups of crumbled cornbread. I made two packages of Jiffy cornbread and crumbled and placed in a large bowl.
Place the leeks in the bowl with the cornbread, season with salt, pepper, and a pinch of nutmeg. Add 1 to 1-1/2 cups of chicken stock to moisten stuffing to desired consistency.
Place in a buttered casserole dish, Dot with butter and bake at 400 degrees for 35 to 40 minutes.
It's golden brown, moist and tasty!
Now let's make some Turkey Gravy!
In a large pot over medium-high heat in 2 tablespoons of olive oil, saute for 5 to 7 minutes 1 smoked turkey drumstick or wing, 1 head of garlic cut in half at the equator, 2 stalks of celery chopped, 2 carrots peeled and chopped, 1 medium onion peeled and quartered, about eight parsley stems.
Ok, there's that smoked turkey drumstick! After sauteing for 5 to 7 minutes, remove to an oven safe pan and add 1-1/2 cups of chicken stock, 1 teaspoon of dried thyme and 1/2 teaspoon poultry seasoning. Place pan in a 400 degree oven for 30 to 35 minutes.
See at how rich the broth/drippings look!
Really look close. Use a baster and get as much liquid out of the pan as you can and toss the veggies and the turkey drumstick.
I don't have a picture of the finished gravy, but melt 2 tablespoons of butter over medium heat in a high sided, medium pot, add 1-1/2 tablespoons of all-purpose flour to the melted butter and stir continuously to make a light roux. Stir for about 7 to 9 minutes, slowly add stick, 1/2 cup at a time until all of the stock has been used. Thin out with a little warm water as necessary. Season with salt and pepper - great over steamy rice or creamy mashed potatoes.