Dena Martin turns leftovers from the big bird into tasty turkey appetizers.

If you’re looking for a deliciously different way to use up leftover Thanksgiving turkey, give Dena Martin’s Herbed Turkey Pockets a try. With their flaky puff pastry crust and yummy turkey and cream cheese filling, they are so mouthwatering you’ll have a hard time eating just one!

“This recipe also works great with spinach leaves instead of parsley,” notes Dena from her home in Sedro-Woolley, Washington. Dena was happy to share a few tips on how she prepares the big bird.

“After washing the turkey inside and out, I pat it dry with paper towels. I make an herb butter by combining 1 cup of room-temperature butter with about ¼ to ½ cup finely chopped fresh herbs. (Dried herbs work fine, too, but they are stronger than fresh, so reduce the amounts by half.) I prefer the usual blend of sage, rosemary, thyme, chives and marjoram…and I use a fork to mix the herbs into the butter,” Dena says.

“I rub the bird’s cavities with the herb butter, a little kosher salt and some coarsely ground pepper, then add two chopped apples to both cavities before trussing. Then I rub the rest of the bird with the remaining herb butter."

Herbed Turkey Pockets

If you find yourself buried under a mountain of Thanksgiving turkey, be sure to try this delicious recipe from Dena Martin. It makes the day after Thanksgiving taste almost as good!

  • 4 Cups cooked turkey, shredded or chopped
  • 2 TB. butter, softened
  • 1/2 tsp. OREGANO
  • 1/2 tsp. THYME
  • 2 TB. water, divided
  • 4 oz. cream cheese, room temperature
  • 1 sheet puff pastry, thawed
  • 1/4 Cup fresh parsley or spinach, chopped
  • 1 egg

Preheat oven to 400°. In a skillet, melt the butter over medium heat. Add the turkey and cook until heated through. Remove from the heat; place the turkey in a bowl and let cool for about 20 minutes. While the turkey is cooling, cover the dried ROSEMARY, OREGANO and THYME with 1 TB. of the water in a medium bowl. Let stand a few minutes. Add the cream cheese and mix well. Unfold the thawed puff pastry on a lightly floured surface. Dust with flour and roll gently into a 14-inch square, flipping once. Cut into four 7-inch squares. Spread the cream cheese mixture in the center of each square, about 21/2 TB. per square. Sprinkle with parsley or spinach and top with turkey. Mix the egg and remaining TB. of water together and brush onto the edges of each square. Fold each corner to the center on top of the turkey and seal the edges. Place seam-side down on a baking sheet. Brush the tops of the pockets with the egg mixture. Bake at 400° for about 25 minutes or until lightly browned. Remove from the pan carefully with a spatula. Serve with fresh fruit.

Prep. time: 30 minutes
Cooking time: 25 minutes
Serves: 6-8

Nutritional Information: Serving Size 1/2 pocket (180g); Calories 410; Calories from fat 190; Total fat 21g; Cholesterol 145mg; Sodium 240mg; Carbohydrate 16g; Dietary Fiber <1g.

Herbed Turkey Pockets

Order the Spices for this Recipe:

Description Price Quantity
Rosemary Cracked 1.2 oz. 1/2 cup jar $4.45
Oregano Broken Leaf Turkish .2 oz. 1/4 cup jar $2.29
Thyme French .3 oz. 1/4 cup jar $2.65