This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Vintage Recipe For Hot Turkey Pockets

Hot Turkey Pockets

3 to 3 1/2 cups cubed cooked turkey
3 tablespoons chopped green onions
1/2 cup plain yogurt
1 envelope French’s Gravy Mix for Chicken or French’s Gravy Mix for Turkey
1 can (3 or 4-oz.) mushroom stems and pieces
3 or 4 round loaves pita or pocket bread, halved or 6 to 8 small loaves*
1 1/2 cups each diced cucumbers and tomatoes
1 1/2 cups alfalfa sprouts or shredded lettuce
1 1/2 cups sliced ripe olives

Combine turkey, onions, yogurt, and contents of gravy mix envelope in saucepan. Drain mushrooms, saving liquid; add water to liquid to make 1/2 cup. Add mushrooms and liquid to turkey mixture. Cook, stirring, until mixture is piping hot, 5 to 10 minutes. Spoon into bread pockets. Serve with bowls of cucumbers, tomatoes, alfalfa sprouts, and olives to spoon into filled pockets. 6 to 8 servings.

*Or use hot dog rolls.

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