Stuffed Turkey Breast Wellington Recipe
This Stuffed Turkey Breast Wellington is delicious. Try this pastry stuffed with irresistible turkey breast, bacon, mushroom and ham fillings with irresistible pepper seasonings. Express yourself freely about this Stuffed Turkey Breast Wellington here.
Ingredients
| Bacon slices | 4 , minced | |
| Mushrooms | 1 1/2 Cup (16 tbs), chopped | |
| 2 slices of pate de foie | ||
| Butter | 2 Tablespoon | |
| 1 turkey breast, skinned and bone | ||
| 1 crust, short pastry or puff pastry | ||
| Ham slices | 3 | |
| Egg yolk | 1 | |
| 1 Cup (250 ml) commercial brown gravy | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to 350 °F (175 °C).
– In a skillet, melt bacon, saute mushrooms gently until liquid has completely evaporated, season with salt and pepper, and set aside.
– Add pate de foie, stir, chop pate, then refrigerate.
– Roll out pastry dough into a rectangle.
– In a skillet, melt butter, sear turkey meat until golden, and set aside to cool.
– Place turkey breast on top of pastry dough, coat with bacon and mushroom mixture and place ham slices on top.
– Moisten pastry edges, seal, and baste with egg yolk.
– Bake for 40 minutes.
– Pour gravy over turkey breast Wellington and serve.
– In a skillet, melt bacon, saute mushrooms gently until liquid has completely evaporated, season with salt and pepper, and set aside.
– Add pate de foie, stir, chop pate, then refrigerate.
– Roll out pastry dough into a rectangle.
– In a skillet, melt butter, sear turkey meat until golden, and set aside to cool.
– Place turkey breast on top of pastry dough, coat with bacon and mushroom mixture and place ham slices on top.
– Moisten pastry edges, seal, and baste with egg yolk.
– Bake for 40 minutes.
– Pour gravy over turkey breast Wellington and serve.
Chef
