Name: Twisted Thanksgiving - Turkey Wellington
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 large leek - rinsed and thinly sliced; 1 cup chopped mushrooms; 4 tbsp butter; 8 oz bag seasoned stuffing mix; 1 1/2 cups chicken or vegetable broth; 1 box puff pastry - thawed; 8-10 oz thinly sliced proscuitto or ham; 2-3 lb turkey breast or loin; 2 tbsp dijon or ground mustard; 1 egg - beaten

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Giving Thanks

Thanksgiving has always been a special day in our house. Each year is done a little differently depending on who has to work, what time they get off, what extended family or friends are there…you see where I’m going with this. But the coming together to celebrate our gratefulness for our blessings remains the same. Everyone knows their favorite dishes will be served, along with some new creation the chef (a.k.a. Me) insists on trying. I mean, even traditions can stand A Slice of Spice, am I right?

“I am grateful for what I am and have. My thanksgiving is perpetual.” – Henry David Thoreau

Our Non-Traditional Thanksgiving

But this year is a bit different. Our oldest daughter will be at her significant other’s family celebration. The middle daughter is away at grad school and can’t make it down. Our son will probably go to his girlfriend’s family meal first (but assures me he will be home by the time we eat). And my wonderful husband will be at his store until 4ish (which means Thanksgiving dinner instead of lunch).

And while I know we will still celebrate our blessings and share what we are thankful for throughout the evening, this new “half-empty nest” situation got me thinking about others who have non-traditional Thanksgivings as well. So, I decided to bring you some dishes that will still give you the Thanksgiving “feels”, but will also celebrate the uniqueness of your non-traditions.

Let’s Start With This Twisted Thanksgiving – Turkey Wellington

My first dish for this twisted series, inspired by the Chicken Wellington I made a while back, is the Twisted Thanksgiving Turkey Wellington. Since it needs to be cool when you put it on the pastry, start by making your stuffing. You will need one large leek (you can use onion, but I love the sweet, mild flavor of the leeks in this dish). Leeks are sort of the big country cousin of a scallion, or green onion, so the bulb part grows in the ground. Because of this, there is often dirt in between the layers. One easy way to clean them is to chop off the green, leafy top (these can get pretty tough so I prefer to cut them off) and chop off the root. Then just cut the leek in half vertically. The layers will separate enough for you to rinse under running water, or soak in a bowl of water. After you have rinsed them, dry them on a paper towel for a few minutes, then slice thinly. You will also need chopped mushrooms, and bagged stuffing mix (I used the herb flavored).

Putting It All Together

Saute butter, leeks and mushrooms until the leeks start getting tender (about 5-7 minutes). Add chicken or vegetable broth and a small package of stuffing mix. Mix together well and remove from heat to let cool.

While your stuffing is cooling, roll out your puff pastry dough…if you are using a turkey breast you will probably need both sheets from the package. Just brush a little water or egg wash on one edge and press the edge of the second sheet onto the first sheet to make one long piece. If you are using a loin roast one sheet of pastry will probably be enough.

Cover pastry with stuffing, leaving about an inch uncovered all the way around. Top the stuffing with thin slices of prosciutto or ham. Slather turkey breast or loin with mustard, then place just to the right of center on the pastry layer. Wrap one side of pastry over the top of the turkey. Then wrap the second side up over the top (it may be easier to roll the turkey from the already wrapped side toward the open edge). Once the turkey is covered, brush the pastry edges with egg wash and press gently to seal the top seam and the sides. Depending on the size of your turkey, you may need to trim any excess puff pastry from the top before sealing so you don’t have too thick of a crust.

Place the turkey seam side down on a parchment paper-covered baking sheet. Cut slits in the top to vent the steam, and brush the pastry with the egg wash. Tent a piece of foil over the top. Bake for 30 minutes. Remove foil and continue to cook until the crust is golden brown and it reaches an internal temperature of 165 degrees (about 20-30 minutes depending on the size of your turkey). Make sure you let it rest before slicing. I served this with my Cranberry Orange Sauce, which is as delicious as it is beautiful.

And while your turkey, stuffing, and rolls are cooking (see what I did there?), you can make your favorite sides and have Thanksgiving dinner done! Give this a try and let me know how you like it in the comments below. And while you’re here, please subscribe to the site and stay up to date on every post!

Now that’s A Slice of Spice!

Michele