Chef Walter’s Turkey Wellington

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Chef Walter Staib stopped by Talk Philly with a recipe for your Thanksgiving.

For more information on Dietz & Watson, visit: www.dietzandwatson.com

Turkey Wellington
A Recipe by Chef Walter Staib

Serves two

1 pound Dietz & Watson Carving Ready Turkey Breast
4 tablespoons butter
4 cups button mushrooms, cleaned and chopped coarsely
½ cup onions, chopped
¼ cup red wine
1 cup brown gravy
Salt and pepper, to taste
1 teaspoon dried thyme
½ teaspoon dried sage
1 sheet puff pastry dough

In a large skillet, melt the butter and add the onions. Cook until translucent, about 8 minutes. Add the mushrooms and let cook another 5 minutes until pan is dry. Deglaze with the wine, scraping up any brown bits of the pan with a spoon. Add the gravy and cook over low heat until the mixture has reduced. Take off heat and let cool.

Preheat oven to 350 degrees.

Roll out puff pastry dough and place mushroom sauce in the middle. Spread with a spoon so mushroom sauce is thinly spread, leaving a few inches on all sides with no sauce. Place turkey on mushroom mixture and roll tightly around the turkey to make a package.

Bake turkey for 15 minutes or until dough is lightly browned. Do not worry about doneness of turkey because it is already cooked.

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