(Turkey Wellington -Easy Recipe)
The day after Thanksgiving is pretty much the same for all of us. Lots of turkey or even ham is leftover, so now what?
Margie has come up with the perfect solution that involves pretty much everything you have leftover with the exception of puff pastry.
Enjoy and you’re welcome!
We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.
Recipe by Margie Nelson (Wyld Gourmet)
Ingredients:
- Some cooked turkey white and dark meat of your choice
- Mashed potatoes
- Dressing
- Cranberry sauce
- Frozen store bought puff pastry
- Turkey gravy
- One egg
Method:
Take your frozen puff pastry and let one sheet for 4 or two sheets for 8 set on the counter for half an hour. When it becomes somewhat pliable open the sheets of pastry up and cut each one into 4 squares.
Lay out your ingredients and put one tablespoon of mashed potato into the center of the square puff pastry. Flatten slightly with the spoon. Add a tablespoon of dressing on top of the mashed potato and then drop a dollop of cranberry sauce on top of the potato and dressing stack. On top of all of this add a cut piece of turkey that is approximately the same diameter of the stack you have just made.
Fold each pointed end of the pastry to the middle securing by applying slightly pressure. Then bring the other folded corners up to the center also. Don’t worry that this doesn’t look perfect, it is the bottom of the wellington. Now flip the little packet of Turkey feast upside down so the seam side is down and with your hands round out the whole thing until it resembles a fat white hockey puck. Adorn the top with a cut out piece of puff pastry that can either be fashioned into a turkey, cut with a leaf decorative cutter or any other nice things you like.
Beat your egg and brush the entire wellington with the egg wash. Place your wellingtons onto a baking sheet with parchment paper, silicon mat or just spray lightly with your favorite pan spray. Place into a preheated oven at 420F for 20 minutes or until nicely browned. Some ovens cook differently so take a look into the oven at 15 minutes and adjust your time.
Reheat your left over turkey gravy and place a wellington into the bottom of a nice bowl and pour some gravy over the top. Garnish with fresh chopped parsley.
These mini wellingtons can also be plated nicely and served with a side of your choice for a second meal from your turkey dinner.
