Best Day After Thanksgiving Or Christmas Turkey Wellington Recipes

FESTIVE TURKEY WELLINGTON RECIPE

Steps:

• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a medium baking sheet with parchment paper.
• Rub the turkey with 1 tablespoons of the oil, sprinkle with the thyme (leaves only), season and place on your baking sheet. Pop in the oven for 40 minutes. Remove from the oven and leave to cool completely.
• Meanwhile prepare the mushroom mixture. Rinse the porcini in cold water rubbing gently with your fingertips to remove any grit. Place in a small bowl and add enough hot water to just cover the mushrooms (4-6 tablespoons).
• In a large frying pan heat up 2 tablespoons of the oil, add the mushrooms and fry over a fairly high heat for a few minutes until they start changing colour. Add the porcini along with the water they were soaking in, the rosemary (leaves only), sundried tomatoes and season. Cook on a medium/high heat until all the moisture has evaporated, for approx. 15 minutes, stirring often.
• Blitz the mixture until quite fine and slightly sticky (with bits of mushroom still visible). Towards the end add the chestnuts. Stir in the parmesan and taste the mixture to check if you are happy with the seasoning.
• Preheat the oven to 400 F/ 200 C/ gas mark 6.
• Unroll the pastry onto your baking sheet with the paper underneath. Make sure the pastry is long enough to cover the entire turkey breast. Spread 3 quarters of the mushroom mixture and place the turkey at one end of the sheet (see photo above). Wrap the turkey in the pastry (stripping the paper off as you go) until it's completely encased in the pastry. Add the remaining mushroom mixture to cover the turkey as well as possible (you might have to add some on the sides and top). Try to get rid of any air pockets and make sure the pastry is nice and snug around the turkey. Trim the edges, brush with egg and stick together. If you've got any pastry left make a simple pattern on top.
• Brush the whole thing with egg and refrigerate for 15 minutes (this will make the pastry extra crispy and flaky) then place in the oven for 45-50 minutes or until golden brown. If the top starts browning too much (after about 25 minutes) cover loosely with tin foil/paper.
• Remove from the oven and leave to rest for 10 minutes. Using a very sharp knife carve thick slices and enjoy!

DAY AFTER THANKSGIVING SOUP

Steps:

• Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
• Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
• Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
• Reduce heat and simmer for 2-3 hours.
• Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
• Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
• Stir in parsley and salt and pepper.

ROAST TURKEY AND CRANBERRY WELLINGTON

Steps:

• Trim the turkey breast so that it's a more oval shape (which means cutting pieces off the neck end, that you will use later). Tie with a 2cm (1inch) gap between each loop of string, to give a rounded shape.
• Heat 2-3 Tbsp cooking oil in a large skillet. Season turkey and fry in pan until golden all over. Remove from pan and cool. Place in refrigerator to firm up before removing the string.
• For the stuffing, cook onions in 2 Tbsp butter for a few minutes until soft. Remove from heat and cool. Roughly chop turkey trimmings and blitz in food processor until smooth. Add sausages and blitz again 30-40 seconds until mixed together. Season and mix in eggs (with wooden spoon or blitz again).
• Spoon stuffing into a large bowl. Mix in onions, cranberries, chestnut puree, and breadcrumbs. Add seasoning. Chill in fridge.
• Thin out bacon by rolling between two sheets of cling film (you'll need to do this in batches). Chill bacon rashers on tray until needed.
• Roll puff pastry on lightly floured surface to a rectangle approximately 45X35cm (18X14inches). Lay bacon rashers on top of pastry, leaving a 3-4 cm (1 1/4 inch) border all the way around. Slightly overlap the bacon rashers as they are laid on the pastry to allow for shrinkage as it cooks. (You'll need about 14-15 rashers).
• Spread cranberry stuffing over bacon, reserving a few tablespoons. Remove the string from the turkey and lay the breast lengthwise, presentation side down, on top of stuffing. Spread reserved stuffing along centre and top of turkey. Rap turkey and stuffing roll with bacon by lifting 4-5 bacon rashers at a time and pressing into the turkey breast. Continue until both sides have been lifted. Lay remaining rashers lengthwise on the top, covering stuffing that was spread there.
• Bring one long side of pastry up and over the turkey. Brush the other long side with beaten egg along the 3-4cm (1-1/4inch) border, and press to seal. Brush both ends with beaten egg and fold up to seal. Turn carefully so that wellington is presentation-side-up and place on lightly oiled baking tray. Chill.
• To cook wellington, preheat oven to 200°C, Gas mark 6. Bake 1 hour, 15minutes to 1 hour 25 minutes, max. After first 45 minutes, brush wellington with beaten egg to colour the pastry. Once cooked, remove from oven and rest for 15-20 minutes before lifting carefully on to a carving board with two large fish slices.
• While wellington is baking, make the sauce. Melt 2 Tbsp butter in a pan and add shallots or onions. Cook on medium high heat until golden. Add honey and cook until almost caramelised. Add red wine vinegar and red wine. bring to the boil and reduce by half. Add water or stock and return to simmer. Mix flour with 1 Tbsp butter. Whisk into sauce a bit at a time. Return sauce to boil and simmer a few more minutes. Strain through a sieve and season. Slice the wellington and serve with potatoes and brussel sprouts.