When it refers to a recipe, the term “Wellington” usually refers to dishes in which beef, salmon, turkey, or another meat is coated with pâté de foie gras and duxelles (duxelles is a mixture of minced mushrooms, shallots, and herbs that have been cooked in butter) and then wrapped in puff pastry and baked. Sadly, this is no such dish.
I had the idea that this year I wanted to make Turkey Wellington with some turkey breast slices leftover from Thanksgiving dinner; on Thanksgiving I meant to save a few intact slices of turkey breast to make it. In my haste to clean up after dinner I remembered that I wanted to make turkey enchiladas, turkey and Swiss cheese quiche, turkey chili, and turkey pot pie (all of which call for shredded turkey), and I unfortunately forgot to leave any slices of meat intact and un-shredded for the Wellington. So my Turkey Wellington quickly became Easy Turkey Wellington, which is okay in the end because, well, it’s much easier and still really delicious!
In this dish I used Pepperidge Farm’s frozen puff pastry shells, since I recently received a coupon for a free Pepperidge Farm product, courtesy of Pepperidge Farm and the Foodbuzz Tastemaker Program. Thanks Pepperidge Farm and Foodbuzz!
Easy Turkey Wellington
(Yield: 4 shells, or about 2 servings)
4 Pepperidge Farm frozen puff pastry shells
1 TB olive oil
1 c (about 4 oz) sliced mushrooms
2 cloves garlic, minced
5 TB homemade turkey gravy
3 TB milk, half and half, or cream
2/3 c shredded turkey
2 TB fresh minced parsley, plus a little more for garnish
Salt and pepper
Preheat the oven to 400F. On an ungreased baking sheet, bake the puff pastry shells for 20-25 minutes, until light golden. (I baked my pastry straight from the freezer, there’s no need to thaw.) Use a paring knife to help you remove the pastry tops, making sure to save them for garnish.
In a small pan, heat the oil over medium heat; add the mushrooms and sauté about 5 minutes until the mushrooms are golden. Add the garlic and sauté another 1-2 minutes. Add the gravy and milk and bring it up to a simmer, then add the turkey and cook about 3 minutes, just to heat through. Turn off the heat and stir in the parsley. Season to taste with salt and pepper.
Spoon the turkey mixture into the pastry shells and garnish with the pastry tops and a sprinkle of parsley.