Roll pastry sheets out to about 14-inches square.
Cut the sheet in half to make 2 square turnovers.
Slice turkey into 4-inch wide slices.
Place sliced turkey about 2-inches from the edge in the center of the pastry.
Fan the turkey slices out to cover half of the pastry's rectangle.
After placing each slice of turkey on the pastry, cover each slice with a spoonful of turkey gravy so that there is gravy between all the turkey slices.
Top the turkey with a half cup stuffing.
Using a small bowl or cup, whisk together the egg and 2 tbsp. water to make an egg wash.
Brush all the edges with the egg wash.
Bring the two edges of the dough together until they overlap at least an inch over the top of the turkey and stuffing.
Fold the remaining open edges toward the center overlapping about half an inch to an inch.
Flip the entire turnover over so that the seams are on the bottom and place on a parchment lined cookie sheet a couple of inches apart.
Cut a couple of 1-inch slits in the top of the pastry and refrigerate for 20 – 30 minutes to make sure the pastry is very cold when it is placed in the oven.
Remove from refrigerator and place in pre-heated oven for 20 minutes.
Reduce heat to 350°F and bake for an additional 10 minutes or until the gravy begins to bubble and the pastry is golden brown.
Remove from oven and let rest for 10 minutes, to cool, before serving.
