When you are not sure what to do with leftover turkey this Turkey in Puff Pastry with Marsala Gravy will come to your rescue.
Of course you can use whatever gravy you have left over from your holiday meal. And you can add 2 or 3 Tbsps of Marsala or Vermouth to it to kick it up a notch. Between the puff pastry and the gravy your leftovers will be as elegant and tasty as your main meal was.
This is also a great way to use up leftover rotisserie chicken tidbits if you doctor up some commercial gravy.
And, of course, you can omit the alcohol and just use your leftover holiday gravy.
For other ideas check out these ideas for Holiday Turkey Leftovers from Around the World.
The gravy and puff pastry make this quite a rich dish so think of a rich California Chardonnay or an oaked Burgundian Chardonnay such as Pouily-fuissé.
For a red choose something rich. Try a cabernet aged in whiskey casks that have a slight oaky, sweet hint. A Rhone blend or Spanish Garnacha would also be a good choice.
Leftover Turkey with Puff Pastry and Marsala Gravy
- 2 cups turkey meat finely diced can substitute leftover chicken
- 1 cup mushrooms finely diced optional
- 3 cups green peas
- 6 frozen vol au vent shells (puff pastry shells)
- 2 cups leftover Turkey Marsala gravy or turkey gravy of your choice (See Note 1 below)
- Let frozen pastries rest at room temperature about 10 minutes.
- Preheat oven to 375 degrees and bake Vol au Vent shells as per the package instructions. Usually 15-17 minutes.
- While the pastries are baking sauté the mushrooms in a pan until they release their juices, if using.
- Add the turkey and all the other ingredients (except the pastry shells) to the sauce pan and heat through.
- Let puff pastru shells sit for about 5 minutes after they come out of the oven. Remove the inner circle of pastry to create a deep well in the pastry. You can reserve the center and put it back on as a cap once filled.
- Divide the turkey mixture evenly among the six pastries. Sprinkle with pomegranate seeds or dried cranberries to garnish.