If you find yourself with leftover turkey in the fridge, consider transforming it into a delectable treat that’s sure to win everyone over. Instead of settling for the usual turkey sandwiches, give these delicious turkey pockets a try. Not only do they make for a fantastic appetizer, but they can also take center stage as a satisfying main dish. This recipe is particularly kid-friendly, making it a hit with the little ones at home.

Turkey pockets stand out as an excellent choice for weekend dinners, especially during Thanksgiving. After all, what’s Thanksgiving without a generous serving of these delightful turkey treats? Even if you’re left with juicy and delicious turkey leftovers, there’s no need to let them go to waste – repurpose them into this mouthwatering recipe.

While it’s a perfect way to make use of holiday leftovers, I’ve been incorporating this recipe into my regular repertoire. Whether served as an appetizer for special occasions or a fancy dinner, my guests consistently love it. They often request the recipe, and I receive compliments on my culinary skills each time I present these delightful turkey pockets.

Turkey Pockets: Turkey Deli

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Ingredients

Knorr turkey gravy packet 1
Turkey slices from the deli
Any of your favorite stuffing two-and-a-half cups
Mozzarella cheese 2 cups shredded
Parsley Optional for topping

Instructions

Line your baking dish with parchment paper and follow the instructions on the back of the turkey gravy packet to prepare it.
Utilize the pre-made stuffing consisting of mashed potatoes, herbs, mozzarella cheese, and spices that you prepared earlier.
Place a portion of the stuffing on each turkey slice and wrap them up. Repeat the process for all slices, arranging them on the parchment paper.
Sprinkle mozzarella cheese on top of the wrapped turkey slices.
Bake the dish for 30 minutes at 350 degrees Fahrenheit.
Once the cheese is melted and turns golden, remove the dish from the oven.
Serve the dish hot and fresh, and consider garnishing with your favorite herbs or fresh parsley on top.