Turkey And Potato Pockets Food

TURKEY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
• Bake for 30 to 40 minutes in the preheated oven, until heated through.

TACO POCKETS

Steps:

• Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
• To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
• Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
• Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
• Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

THANKSGIVING LEFTOVERS POCKETS RECIPE BY TASTY

Steps:

• Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
• Whisk together the egg and water for the egg wash.
• Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
• Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
• Fold each wrapper in half and press the edges together so it is sealed.
• Add 2 tablespoons of vegetable oil to a skillet on medium heat.
• Cook pierogi for 1-2 minutes on both sides.
• Serve with gravy and cranberry sauce. Yum!
• Enjoy!

POTATO AND ONION POCKETS

Steps:

• Dont bother to peel the potatoes, just slice into 1/4 inch slices. mix the potatoes, onions and garlic cloves together and place in the middle of a large piece of foil. Dot with the butter and season well. Wrap up the foil securely and either place in a 300 degree oven for 1 1/2 hours or cook on a b'cue grill ( low heat).

TURKEY-CHEESE POCKETS RECIPE

Steps:

• Heat oven to 400°F.
• Mix cream cheese, dressing and mustard in small bowl until blended. Add turkey and mozzarella; mix well.
• Press or roll out each biscuit to 3-1/2-inch circle; top with cream cheese mixture. Fold each in half; firmly press edges together to seal. Place on baking sheet.
• Bake 10 to 12 min. or until lightly browned. Serve warm.

POTATO PACKETS

Steps:

• On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

TURKEY - BACON PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400. Lightly butter or spray a cookie sheet.
• Place a paper towel on a microwavable plate and lay the bacon slices in the center. Fold the excess paper towel over the bacon and microwave on high for two minutes or until bacon is crisp.
• Unfold the puff pastry and cut it lengthwise into thirds. Cut each piece in half. Place three rectangles on the cookie sheet and place two turkey slices on each piece, leaving 1/4 inch border around the entire edge. Spread a little mustard over the turkey and top with the cheese. Cut the bacon slices in half. Arrange on top of the cheese. Cover with the remaining dough and press on all sides with a fork to seal the edges.
• Bake the pockets for 15-18 minutes, or until golden brown.

POTATO POCKETS

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat until hot but not smoking. Add potatoes, and cook, stirring frequently, until tender, about 12 minutes. Stir in onion and sausage, breaking up sausage as it cooks; continue cooking until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.
• Place puff pastry on a lightly floured surface, unfold, and roll out to a 12-inch square. Cut into quarters to get four 6-inch squares. Place one quarter of the sausage mixture in the middle of each puff-pastry square. Gently fold one corner of the square over the filling to the opposite corner, forming a triangle; press edges to seal. Repeat with each remaining square.
• Place filled pockets on a rimmed baking sheet, and brush lightly with egg. Bake until golden brown, about 20 minutes. Serve immediately.

POTATO POCKETS

Steps:

• Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.