I hope everyone had a great Thanksgiving!  Our first Thanksgiving at the Hicks House was a success! Ken’s sister, her husband and daughter flew all the way in from Oregon to be with us on Thanksgiving and surprise their parents.

Everyone was super excited to see them and the surprise couldn’t have gone better! The food was delicious and while we were left with some leftovers – it wasn’t nearly as much as we had expected. We actually had to make more stuffing in order to make these pockets as we didn’t have any left!

We make pockets all the time, its a staple in our house so twisting the ingredients to incorporate Thanksgiving leftovers was a no brainer.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup leftover turkey cut up or shredded
• 1/2 a bar of low fat cream cheese – softened
• 1/4 cup leftover stuffing
• 1/4 cup leftover cranberry sauce
• 1 tube crescent dough (the flat sheet kind)
• 1/2 cup leftover gravy

Pre-set the oven to 375.

Line a cookie sheet with tin-foil and spray with non-stick spray or olive oil.

Lay out your crescent dough and stretch it out a bit making sure to close up any holes you make. Cut in half.

In a large bowl combine turkey and cream cheese and 1/4 cup of the gravy.

Spoon the mixture into the center of each of your dough squares.

Top with desired amount of stuffing and cranberry sauce. Add remaining gravy.

fold up like a wonton pinching the edges together to make sure they are good and sealed.

Bake for 15-20 minutes until golden brown on the top. Enjoy!

You can experiment with any fillings you want. Ken said it would have also been very good to add some butternut squash instead of cranberry sauce. Maybe we’ll try that next time! 🙂