DAY AFTER THANKSGIVING (OR CHRISTMAS) TURKEY WELLINGTON
Make and share this Day After Thanksgiving (Or Christmas) Turkey Wellington recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside.
- Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares.
- Top the stuffing with 1/4 pound leftover turkey pieces.
- Top turkey with sauteed mushrooms and onions.
- Add salt and pepper, to taste.
- Beat together egg and milk.
- Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash.
- Bake at 375 degrees for 20 minutes or until golden brown.
- You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable.
- Enjoy!
Nutrition Facts : Calories 3396, Fat 220.1, SaturatedFat 54.7, Cholesterol 245.2, Sodium 1970.2, Carbohydrate 256.1, Fiber 13.1, Sugar 11.8, Protein 100.2
ROAST TURKEY AND CRANBERRY WELLINGTON
This is a Gary Rhodes recipe that I found on the BBC website. It's a good alternative to a typical roast turkey Christmas dinner, although I admit, it is a lot of work!
Provided by Ppaperdoll
Categories Turkey Breasts
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Trim the turkey breast so that it's a more oval shape (which means cutting pieces off the neck end, that you will use later). Tie with a 2cm (1inch) gap between each loop of string, to give a rounded shape.
- Heat 2-3 Tbsp cooking oil in a large skillet. Season turkey and fry in pan until golden all over. Remove from pan and cool. Place in refrigerator to firm up before removing the string.
- For the stuffing, cook onions in 2 Tbsp butter for a few minutes until soft. Remove from heat and cool. Roughly chop turkey trimmings and blitz in food processor until smooth. Add sausages and blitz again 30-40 seconds until mixed together. Season and mix in eggs (with wooden spoon or blitz again).
- Spoon stuffing into a large bowl. Mix in onions, cranberries, chestnut puree, and breadcrumbs. Add seasoning. Chill in fridge.
- Thin out bacon by rolling between two sheets of cling film (you'll need to do this in batches). Chill bacon rashers on tray until needed.
- Roll puff pastry on lightly floured surface to a rectangle approximately 45X35cm (18X14inches). Lay bacon rashers on top of pastry, leaving a 3-4 cm (1 1/4 inch) border all the way around. Slightly overlap the bacon rashers as they are laid on the pastry to allow for shrinkage as it cooks. (You'll need about 14-15 rashers).
- Spread cranberry stuffing over bacon, reserving a few tablespoons. Remove the string from the turkey and lay the breast lengthwise, presentation side down, on top of stuffing. Spread reserved stuffing along centre and top of turkey. Rap turkey and stuffing roll with bacon by lifting 4-5 bacon rashers at a time and pressing into the turkey breast. Continue until both sides have been lifted. Lay remaining rashers lengthwise on the top, covering stuffing that was spread there.
- Bring one long side of pastry up and over the turkey. Brush the other long side with beaten egg along the 3-4cm (1-1/4inch) border, and press to seal. Brush both ends with beaten egg and fold up to seal. Turn carefully so that wellington is presentation-side-up and place on lightly oiled baking tray. Chill.
- To cook wellington, preheat oven to 200°C, Gas mark 6. Bake 1 hour, 15minutes to 1 hour 25 minutes, max. After first 45 minutes, brush wellington with beaten egg to colour the pastry. Once cooked, remove from oven and rest for 15-20 minutes before lifting carefully on to a carving board with two large fish slices.
- While wellington is baking, make the sauce. Melt 2 Tbsp butter in a pan and add shallots or onions. Cook on medium high heat until golden. Add honey and cook until almost caramelised. Add red wine vinegar and red wine. bring to the boil and reduce by half. Add water or stock and return to simmer. Mix flour with 1 Tbsp butter. Whisk into sauce a bit at a time. Return sauce to boil and simmer a few more minutes. Strain through a sieve and season. Slice the wellington and serve with potatoes and brussel sprouts.
TURKEY, BRIE & CRANBERRY WELLINGTON
An original centrepiece that's great for entertaining - swap beef for turkey, and add fruit sauce and stuffing to your pastry roll
Provided by Lucy Netherton
Categories Main course
Time 2h5m
Number Of Ingredients 12
Steps:
- For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your wellington, similar in shape to a fillet of beef. You can use the trimmings in the stuffing, so don't worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the brie and cranberry sauce will stay inside, but don't cut all the way through. Divide the cranberry sauce and brie between the two turkey breasts, then chill while you make the stuffing.
- For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly. Mix with the sausagemeat, sage and breadcrumbs, then season.
- Roll out the first block of pastry on a floured surface to about £1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing. Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.
- Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but don't cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs - it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.
Nutrition Facts : Calories 783 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 2.5 milligram of sodium
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TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 10Total Time 2 hrs 35 minsCategory MainsCalories 787 per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner.
- So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this.
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JAMIE OLIVER'S CHRISTMAS WITH BELLS ON: TURKEY WELLINGTON
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- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well then drizzle with olive oil. Sprinkle over a half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside — swiss roll-stylie — and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point. Meanwhile…
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- When the mushroom pan is dry, add a knob of butter to add a silkiness and luxuriousness, then toss to coat. Transfer the mushrooms to the processor and whiz it all up — you want a mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
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