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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.

close-up-small1I 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!

whole-plate-closer-smallEasy 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.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. this reminds me of the time i spent in london, and i love it!

    thanks for your sweet comment faith – it really made me smile and appreciate you and your fabulous blog :)

  2. You’ll have to stay tuned to find out if Isadora can rescue everyone…

  3. You are so inventive with your turkey leftovers! I don’t have any leftovers but there is no reason I can’t make some turkey and give this recipe a whirl :)

  4. I love this idea! Might not have been what you planned, but it works. And looks delicious.

  5. Thats an interesting recipe…never had them before..but would like to try them for sure. Looks too good.

  6. The cookie-loving owls want to know if there’s any wellington left over.

  7. Boy…that really is one easy dish! Great for a week night for sure!

  8. This is so pretty! I love that it’s easy to prepare. My kind of meal for sure!

  9. Heavenly Housewife says:

    How yummy! These look so good, you make everything look so perfect :)

  10. This sounds wonderful!! Haha, funny, it reminds me of Chef Ramsay…I’ve been catching up on past Hell’s Kitchen episodes, and they always make the beef wellington. I can’t look at this and not think of the “f” word! ;-)

  11. I like all your ideas for turkey leftovers! We had enchiladas on our list and turkey soup. Yours are much more creative! These look delicious! Very comfort meal-ish.

  12. I really like savory food better so I would love to use these with either fish, chicken or turkey.

  13. What a fabulous idea! Your creativity never ceases to amaze me!

  14. i usually lean more toward the sweet recipes for my puff pastries, but this is undeniably phenomenal. perhaps a dinner of easy turkey wellington followed by a dessert of apple dumplings wrapped in puff pastry is the way to go. :)

  15. I make a very similar dish to get rid of leftover turkey… I’m actually making it tonight! And I’m posting the recipe tomorrow… stay tuned =)

  16. Natasha - 5 Star Foodie says:

    Great use of both puff pastry shells and the leftover turkey, these pastries look very yummy!

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