1 package Pepperidge farm frozen puff pastry sheets (2 sheets)
2 cups cubed cooked turkey or chicken if you prefer
½ cup cooked vegetable (peas, corn, green beans or carrots)
1 (12oz) jar Pepperidge Farm gravy
2 cups prepared Pepperidge Farm stuffing
½ cup jellied cranberry sauce
Thaw the pastry sheets at room temperature for 30 minutes.
Preheat the oven to 400°
In a medium bowl, mix the turkey, vegetable and ½ cup of the gravy and set aside.
Unfold the pastry sheets on a lightly floured surface and roll into 14" squares. Cut each into four 7" squares.
Place ¼ cup of stuffing in the center of each square. Top with about 1/3 cup of the vegetable mixture and 2 tbsp of the cranberry sauce.
Brush the edges of the pastry squares with water and fold corners to center on top of the filling. Pinch the edges to seal.
Bake for 25 minutes or until golden brown.
Serve with gravy and cranberry sauce.