1 box packaged stuffing mix
1 (8-ounce) package cream cheese at room temperature
¼ cup dried cranberries or sultana raisins
½ cup chopped pecans (optional; use if you want some crunch)
4 sheets packaged frozen phyllo dough
16 muffin tins
1. Prepare stuffing on the stovetop according to package directions. After it has set the required number of minutes, cut up the cream cheese and stir it into the stuffing with the cranberries and pecans, if using.
2. Take out 4 sheets of phyllo dough and spread them on a counter, keeping them stacked one on top of each other. Peel back the top three layers and brush the bottom layer lightly with oil or melted butter. Then drop the third layer back over it and brush that. Repeat the process with the second and first layers. Phyllo dough can be intimidating because it tears so easily, but don’t worry. A tear here or there won’t matter. Cut the stack in quarters and cut each quarter into quarters again. You should now have 16 small stacks with each stack containing 4 sheets.
3. Take the top 2 sheets from each of your 16 stacks and lay them in a greased muffin tin. Spoon in 1 to 2 soup-spoon-size helpings of the stuffing, then top with the remaining sheets and fold them over the bottom so it looks like a little bundle. If the bundles look dry, brush lightly with oil. Bake at 350° F. for about 8 minutes (no longer than 10—this stuff browns quickly!). Makes 16 appetizers.