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.
Notes
Note 1: Since there is not other sauce on the turkey here if you don't have 2 cups of gravy left over you should plan to supplement it with either canned gravy or a package gravy. Add another Tablespoon of Marsala if adding commmercial gravy.