Turkey and Gravy Baskets Recipe
Turkey and Gravy Baskets Recipe photo by Taste of Home
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Turkey and Gravy Baskets Recipe

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Take advantage of convenience items to put a special entree on the table even when time is tight. Our Test Kitchen combined fresh veggies with packaged cooked turkey and gravy, then spooned the colorful mixture into puff pastry shells from the freezer section for a pretty presentation. TIP: This is also a great way to use up holiday leftovers. Use 2 cups leftover turkey plus 1 cup gravy as a substitute for the 1 package (18 ounces) refrigerated turkey breast slices in gravy.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 package (10 ounces) frozen puff pastry shells
  • 2 cups fresh broccoli florets
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 4 teaspoons canola oil
  • 1 package (18 ounces) refrigerated turkey breast slices in gravy
  • 1/2 cup turkey gravy

Nutritional Facts

1/2 cup: 560 calories, 30g fat (6g saturated fat), 49mg cholesterol, 775mg sodium, 45g carbohydrate (3g sugars, 5g fiber), 26g protein.


  1. Bake four pastry shells according to package directions; save remaining shells for another use.
  2. Meanwhile, in a large skillet, saute the broccoli, onion and red pepper in oil for 5 minutes or until crisp-tender.
  3. Cut turkey slices into bite-size pieces; add to skillet with gravy from package and additional gravy. Heat through. Serve in pastry shells. Yield: 4 servings.
Originally published as Turkey and Gravy Baskets in Simple & Delicious November/December 2006, p26

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marianncook User ID: 4534341 82853
Reviewed Nov. 17, 2010

"Very good baseline recipe. The sky is the limit as to what you want to add to your pastry shells! Two other versions I've tried with great success is, one, to place a buttered slice of bread in a large muffin tin with buttered side facing the pan. The bread gets a lovely crunchy toasted exterior with the turkey and veggies on the inside! I also do a similar thing with the large muffin tin or popover pan. I take cold stuffing and press it up against the side of the pan openings and fill. Both of these modifications are baked at 350 degrees until filling is hot or bread is browner. One note about all 3 of these: when it says 4 servings, I would say it would be for a ladies lunch type serving at best. One serving will not fill up a man or a teenage boy."

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