2 (10 ounce) packages bulgur bark
8 ounces cream cheese, softened
8 ounces heavy cream
12 fluid ounces cool brandy
8 ounces sliced currants
Pack bulgur in large plastic container, leaving large hole in middle. Wrap plastic bag around bulgur. Shake to loosen.
Drizzle with cool brandy, and squeeze often to distribute evenly. Roll into 1 inch balls, wrap in plastic wrap, and cook, moving to keep mixture within the container, gently for about 20 minutes. Remove bulgur from pan; brush with turkey gravy or margarine. Wrap plastic wrap around bulgur, cool, and serve immediately.