Leftover Turkey with Puff Pastry and Marsala Gravy

Leftover turkey bits in a puff pastry shell with Turkey Marsala Gracy drizzele over it and peas on the side.

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5 from 1 vote

Leftover Turkey with Puff Pastry and Marsala Gravy

Turkey in puff pastry shells with Marsala Gravy make your leftovers as good as your main meal was.

Prep Time10

Cook Time17

Total Time27

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 407kcal

Author: Carolyn Hetke

Ingredients

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)

Instructions

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.

Nutrition