Turkey pockets : Deli turkey Turkey filled with stove top stuffing.

Oven-baked (clean, hands-off, nice golden top):

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Lightly brush each pocket with olive oil or melted butter. For a crunchy exterior, dip each in beaten egg then in breadcrumbs before placing on the sheet.
3. Bake 12–18 minutes, until heated through and breadcrumbs are golden. If unbreaded, 10–12 minutes is often enough to heat and slightly brown the edges. Use an instant-read thermometer — internal temperature should reach 165°F (74°C) if reheating leftovers.

Skillet (faster, crisp edges):

1. Heat 1–2 Tbsp oil over medium heat in a large skillet.
2. Place pockets seam-side down and cook 2–3 minutes until golden, flip and cook another 2–3 minutes. Lower heat and cover for 1–2 minutes to ensure stuffing warms through. Finish uncovered for extra crispness. Check for 165°F internal temp.

5. Serve

• Remove toothpicks. Plate pockets and spoon warm gravy or cranberry sauce over or alongside them. Sprinkle fresh parsley or sliced green onions for color. Serve with a crisp salad or roasted vegetables.

Tips & variations

• Leftover turkey: Use bite-sized pieces of leftover roasted turkey — wrap two thin slices around stuffing or use thicker slices and increase cooking time slightly.
• Crispy vs. soft: Breadcrumb coating gives crunch; simply brushing with butter keeps them soft and rich.
• Cheese inside: A buttery melting cheese (Swiss, Havarti, cheddar) adds creaminess. Add it sparingly to avoid grease.
• Make it vegetarian: Swap deli turkey for large roasted eggplant or grilled zucchini slices, or use plant-based deli slices. Ensure stuffing is veggie-friendly.
• Cranberry-sage twist: Fold chopped sage into the stuffing and add a spoonful of cranberry sauce inside for a tangy surprise.
• Meal prep: Assemble pockets and freeze on a tray, then transfer to a zipper bag. Bake from frozen at 375°F (190°C) for 20–30 minutes, or until heated through.

Storage & reheating

• Refrigerator: Store cooled, cooked pockets in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer on a tray, then bag for up to 2 months.
• Reheating: Oven method (recommended) — 350°F (175°C) for 12–18 minutes until hot. Microwave — cover and heat in 60–90 second bursts, checking temperature. Always reheat until steaming and at least 165°F (74°C) internally.

Final notes

Turkey pockets are a tiny festival of flavor — they capture the familiar, comforting notes of holiday stuffing in a portable, weeknight-friendly package. They’re forgiving, easily customizable, and a smart way to stretch deli-sliced turkey or leftover roast into several meals. Try a couple of variations the first time (cheese vs. no cheese, breadcrumbs vs. plain) and you’ll quickly discover your favorite combo.

Want a printable recipe card or a version scaled to feed a crowd? I can format one for you next — tell me how many people and whether you want baked or skillet pockets.