Ground Turkey Wellington
Classic style wellington made with ground turkey and a mushroom gravy sauce.
- ½ cup fresh mushrooms, chopped
- 1 tablespoon butter
- 2 teaspoons whole wheat flour
- ½ cup half-and-half, plus 2 tablespoons
- 1 egg yolk
- 2 tablespoon onion, finely chopped
- ½ lb ground turkey
- 1 4 oz. package crescent rolls
- 1 teaspoon dried tarragon
- In a saucepan, sauté mushrooms in butter until softened. Stir in flour and ⅛ teaspoon pepper until blended. Cook for 1 minute. Gradually add the cream and tarragon. Bring to a simmer; cook and stir for 1 minute or until slightly thickened. Remove from the heat and set aside.
- In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and pepper. Add turkey and mix well. Shape into 2 loafs. Place in the freezer for about 5 minutes to help patties firm up.
- Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place 1 loaf on each. Bring edges together and pinch to seal.
- Bake at 350 degrees for 26 minutes.
- Meanwhile, add 2 tablespoons of half & half to the sauce and warm. Pour over Wellingtons when served.
Pre-heat oven to 350 degrees.
Ina medium sauce in butter, saute the mushrooms until softened, about 4 minutes.
Add the flour and 1/8 teaspoon ground pepper.
Cook, stirring for 1 minute.
Gradually add the creamy and tarragon. Stir to combine.
Cook and stir for 1 minute, until slightly thickened. Remove from heat. Cover to keep warm.
In a mixing bowl combine egg yolk, onion, 2 tablespoons of gravy mix, salt and pepper. Mix well.
Add the ground turkey and fold into the sauce mixture to evenly combine.
Divide the meat mixture in half.
Separate crescent dough into two rectangles on a baking sheet. Seal perforations.
Place 1 loaf on each. 
Fold over the 2 long ends first.
Next fold over the sides and pinch to seal.
Bake in a pre-heated 350 degree oven for 24 to 27 minutes. They should be golden brown.
Heat up gravy and serve over the top.
Cooked By: Tom Corliss
