Ingredient: salt & pepper to taste

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
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Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
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Pork Tenderloin
Mushroom Sauce
Pasta
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Stuffed Mushroom Casserole

Revisiting Stuffed Mushrooms!

I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.

When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!

Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.

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 Stuffed Mushroom Casserole
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Instructions
  1. Preheat oven to 350 F.
  2. In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
  3. Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
  4. Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
  5. In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
  6. Bake until breadcrumb topping is golden, about 25-30 minutes.

Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes

Today, March 24, is the birthday of my brother, Tony. The only son in the family, it seemed quite unique that his birthday came in the middle of the same week as my parents birthdays.

The chicken thigh Wellington with mushrooms and sun-dried tomatoes is a modern, Mediterranean-inspired twist on the classic Beef Wellington, evolving from a formal 19th-century British dish into a more accessible, flavorful home-cooked meal.

While early chicken Wellingtons used breast, the shift to chicken thighs (as in this specific version) is a modern culinary move aimed at maximizing flavor and moisture. Thighs are more forgiving, ensuring a juicier filling than often-dry chicken breasts, particularly when baked in pastry. 

Mushrooms are a foundational element of a Wellington, adding savory ‘meatiness’ to the chicken. The addition of sun-dried tomatoes highlights the ‘Mediterranean’ evolution of the dish. While drying tomatoes to preserve them is an ancient Greek and Italian practice, using sun-dried tomatoes in cream-based chicken dishes gained immense popularity in the late 1980s and 1990s as Italian-North American cuisine expanded.

The intense acidity and sweetness of sun-dried tomatoes cuts through the richness of the pastry and the earthy, savory, buttery mushrooms. Using Boursin Garlic & Fine Herbs in a Wellington acts as a shortcut for a decadent sauce. Instead of making a separate cream sauce, the cheese provides a pre-seasoned, creamy binder that melts inside the pastry. 

Today, this specific recipe is widely popular as a full-size Wellington or as individual pastry parcels, combing the luxury of a Wellington with the bold ‘shortcut’ flavors of Boursin and sun-dried tomatoes. 

Brion & I really enjoyed this meal, it was so flavorful as well as nice and moist.

‘HAPPY BIRTHDAY, TONY’!   Enjoy your day as we celebrate you with love.

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 Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes
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Cuisine European
Keyword chicken thigh wellington w/ mushrooms & sun-dried tomatoes
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Course Main Dish
Cuisine European
Keyword chicken thigh wellington w/ mushrooms & sun-dried tomatoes
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Instructions
  1. In a saucepan, sauté shallots & garlic in 1 Tbsp oil over medium heat for 3 minutes or until softened. Place mixture in a bowl; add cheese & breadcrumbs. Stir until well coated; set aside.
  2. Heat remaining oil over medium-high heat in same saucepan & cook mushrooms & herbs de Provence for 5 minutes or until liquid starts to appear in saucepan. Add chicken thighs & cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt & pepper & add sun-dried tomatoes; set aside.
  3. Preheat oven to 425 F.
  4. On a floured surface, roll out pastry to a 16 x 12-inch rectangle; Place on a large piece of parchment paper. Spread mushroom mixture in center of pastry leaving about 4-inches on long sides & 2-inches on short sides. Top with chicken mixture. Brush edges with egg & fold up short sides. Top with chicken mixture. Brush edges with egg & fold up short sides over filling, then overlap 1 long side over filling & lift remaining pastry to reach pastry on top, overlapping slightly & pinch seam to seal. Brush all over with egg wash & let stand for 5 minutes to dry slightly.
  5. Bake for about 30 minutes or until golden brown & puffed. Let stand for 5 minutes before slicing.

Creamy Shrimp & Artichoke Hearts Gratin

Artichokes can be intimidating with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but the nice thing is that today’s supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation.

A gratin is the term used for any dish that is topped with breadcrumbs, cheese or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but can easily and equally deliciously, be used for a variety of different ingredients.

This particular gratin incorporates both shrimp and artichokes in a lemon béchamel sauce which complements the shrimp as well as the almost lemony flavor of the artichokes, resulting in a wonderfully creamy and bright tasting dish.

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 Creamy Shrimp & Artichoke Hearts Gratin
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Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
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Instructions
  1. Preheat oven to 375 F.
  2. Drain the artichoke hearts & set aside.
  3. Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
  4. In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
  5. In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
  6. Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
  7. Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
  8. Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.

Boursin Cheese & Italian Sausage Scalloped Potatoes

Scalloped potatoes are one of those dishes that brings a lot of nostalgia with it for many of us. Maybe your mother or grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious. Plain or fancy, depending on the occasion, it was a popular go-along with roasts and chops on the farm or in the city. Arranged in layers and smothered in liquid, the potatoes were baked under a blanket of toasty breadcrumbs.

 Like a lot of recipes, the origin of scalloped potatoes and their name are pretty much unknown. There are theories, of course, but it’s not known which one is really true. It’s possible the ‘scallop’ part of the name derived from a dish of baked oysters covered in breadcrumbs, but there’s also speculation that ‘scallop’ came from foods baked in scallop shells or foods that looked like scallops. One common definition eventually emerged, in which ‘scalloped’ meant you’d cooked a vegetable in a creamy sauce and added breadcrumbs.

Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest,  the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients.

In today’s recipe, I’m using Boursin cheese and adding some Italian sausage. I guess I should be calling it ‘potatoes au gratin w/ Italian sausage’ to be more exact. Oh well, what’s in a name, the flavor is fantastic!

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 Boursin Cheese & Italian Sausage Scalloped Potatoes
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Cuisine European
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Course Main Dish
Cuisine European
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Instructions
  1. Preheat oven to 400 F. Spray an 11 x 7-inch baking dish with cooking spray & set aside.
  2. In a saucepan, scramble fry Italian sausage meat until cooked. Drain on paper towels & wipe out saucepan.
  3. Add milk, half & half, Boursin cheese, garlic powder & smoked paprika. Heat over medium heat, stirring constantly until the mixture is smooth & the cheese has melted. Remove from heat & set aside.
  4. Arrange half the sliced potatoes in overlapping rows in the prepared baking dish. Sprinkle with cooked sausage meat & pour half of the cream mixture evenly over potatoes. Repeat with the remaining potatoes, sausage & cream mixture.
  5. Bake, uncovered, until potatoes are tender & the top is nicely browned for about 55-60 minutes. Remove casserole from oven & sprinkle with chives.

French Onion Meatloaf

French onion meatloaf is a modern comfort food mashup that combines traditional  North American meatloaf—derived from European, particularly German, traditions like ‘Hackbraten’—with the savory, caramelized flavors of classic French onion soup. It evolved from 1950s—1960s casserole-style cooking, using caramelized onions and Gruyère cheese to elevate the standard ground beef dish. 

Hackbraten, the traditional German-style meatloaf, has a history that dates back to the Middle Ages, evolving from a humble, filling meal for laborers into a staple of German, Austrian, and Swiss cuisine. It is fundamentally a ‘ground meat roast’—a mixture of ground beef and pork, onions, eggs, and breadcrumbs, seasoned and baked until golden brown. 

Unlike standard meatloaf recipes that use raw onions, this version relies on 20+ minutes of slow cooking to develop a sweet-savory base. Authentic versions typically feature Gruyere, a Swiss-type Alpine cheese, to mimic the molten topping of traditional French onion soup. Using breadcrumbs or soaked bread to stretch the meat was a common practice during the Great Depression. It remains a staple in this recipe to ensure a moist texture. 

Basically, French onion meatloaf is a high-flavor ‘mash-up’ that combines the nostalgic comfort of a classic family dinner with the sophisticated, savory-sweet profile of French onion soup. 

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 French Onion Meatloaf
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Meatloaf
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Course Main Dish
Cuisine European
Keyword French onion meatloaf
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Ingredients
Meatloaf
Topping
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Instructions
Caramelized Onions
  1. Slice the onions thinly & sauté them in butter or olive oil over medium-low heat. Cook for about 20-25 minutes until they turn golden brown & sweetly fragrant. Season with salt & pepper, then allow to cool.
Meatloaf
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine the ground beef with half of the caramelized onions, garlic powder, onion powder, dried thyme, Worcestershire sauce, egg, & breadcrumbs. Mix gently until just combined to keep the meatloaf tender.
  3. Transfer the meat mixture into a greased loaf pan. Shape it into a loaf & bake for 45-50 minutes, or until the internal temperature reaches 160°F for safe consumption.
  4. Once baked, take the meatloaf out of the oven & pile the remaining caramelized onions on top. Sprinkle the Gruyere cheese generously over the onions. Return to the oven for another 10-15 minutes until the cheese is melty and bubbly.
  5. Allow the meatloaf to rest for about 5 minutes before slicing. This helps maintain its juiciness. Serve while hot, alongside creamy mashed potatoes or a salad.

Perogy Stuffed Pasta Shells

These simplified perogy stuffed pasta shells have all the delicious flavor of homemade perogy but without the fuss of making dough! So, when you feel like having perogies but don’t have the time to make them from scratch and don’t have any left in the freezer, these stuffed perogy shells are a great shortcut.

Use the same potato and cheese filling that you use to make homemade perogies, then fill pasta shells with it instead of making pasta dough.

For the perfect finishing touch, top them with onions that have been sautéed in butter. After they come out of the oven garnish the ‘perogies’ with a bit more chopped bacon and green onion. Of course, don’t forget the sour cream (and sausage)!

Perogy dough and pasta dough differ in a few ways but in the name of convenience give pasta shells a try!

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 Perogy Stuffed Pasta Shells
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SHELLS
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Course Main Dish
Cuisine European
Keyword perogy stuffed pasta shells
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SHELLS
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Instructions
  1. Place the potatoes in a medium pot & cover with cold water. Bring to a boil over high heat, add salt to taste & cook until the potatoes are fork-tender, about 10 to 12 minutes.
  2. In another pot of salted boiling water, cook the pasta shells according to the package directions. When finished cooking, drain the pasta shells then spread them out on a large baking sheet or tray & allow to cool.
  3. In a skillet, (or the microwave) cook bacon until done but not real crisp. Drain on paper towels & chop fairly small. Set aside. Wipe out skillet then melt the butter over medium heat. Add the onions & sauté, stirring occasionally, until they are just starting to turn a light golden brown, about 5 minutes; turn off the heat & set aside.
  4. Chop green onion & grate cheese. When the potatoes are done cooking, drain them & return them to the hot pot; let them sit for a few minutes ( with heat off) to allow the excess moisture to evaporate out.
  5. Place the potatoes in a food processor & add the grated cheese to the potatoes; mash until they are well-combined & smooth. Remove from processor & add bacon, green onion, salt and pepper, combining well by hand. Set aside to cool slightly for a few minutes. Make sure your potato/cheese mixture is well-seasoned with salt & pepper. It shouldn't be salty, just really flavorful.
  6. Preheat oven to 350 F. Spray a 9 x 13-inch baking dish with cooking spray; set aside.
  7. Evenly fill the pasta shells with the potato/cheese mixture; place the shells in the prepared baking dish, filling side up. Spoon the onion & butter mixture evenly over the stuffed shells.
  8. Bake, covered, for 25 to 30 minutes or just until heated through. I placed the covered pan of shells over another pan with a small amount of water in it (like a bain marie) to prevent the shells from becoming hard since they do not have a sauce to cook in.
  9. Remove from oven & garnish with more green onion. Serve with sour cream if you wish.

Pork, Apple & Cheddar Baked Frittata

There’s nothing earth shattering or insanely unique about a frittata. It’s not trendy or cool but if you master the art of this versatile throw together dish it can help make your life a whole lot easier. That’s because there is virtually no time of day that this eggy filled, no-advance-planning-necessary, favorite doesn’t work.

Frittatas are great because they’re a little less fussy than omelets – no delicate folding required. Unlike its cousin, the strata (which typically includes layers of bread and gets all puffed up like a soufflé), a frittata is rustic, hearty and simple to prepare. A good comparison would be a crustless quiche, with the inclusion of potatoes to make it extra satisfying.

When we eat it for breakfast, we call it a baked omelet, when we eat it for dinner, we call it frittata. But either way, it’s perfect in the way that you can vary the vegetables and meat in this dish to use up whatever you have on hand.

The sweetness of the apples and onions nicely complements the ground pork and bacon in this frittata.

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 Pork, Apple & Cheddar Baked Frittata
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Keyword pork, apple & cheddar baked frittata
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Course Brunch
Cuisine Italian
Keyword pork, apple & cheddar baked frittata
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Instructions
  1. Cook potatoes & dice; set aside.
  2. In a large skillet, fry bacon until slightly crispy. Drain the bacon on paper towels & set aside, reserving one Tbsp. of the bacon drippings.
  3. Add onion to skillet with bacon drippings. Sauté until tender then add ground pork & Italian seasoning. Cook until pork is no longer pink & most of the moisture has evaporated. Add grated apple, bacon and salt & pepper to taste. Cook for another 5 minutes.
  4. Preheat oven to 375 F.
  5. Spray a 9 x 9-inch square baking dish with cooking spray. Spread the bottom of the dish with the cooked, diced potatoes.
  6. In a medium bowl, whisk eggs & add sautéed mixture along with half of the cheese. Pour the mixture into the baking dish & sprinkle evenly with the rest of the cheese.
  7. Place the baking dish in the oven & bake until the eggs are golden & puffy & a fork comes out clean when inserted into the center, about 25-30 minutes.
  8. Let frittata cool for 5-10 minutes & then cut into squares. Serve immediately or at room temperature.

Pork Medallions w/ Apples & Stuffing

The core idea of pork with apples is ancient, but the specific preparation using commercial apple pie filling is a modern, convenience-driven take on that tradition. This method transforms a classic historical pairing into a quick, easy-to-prepare meal using modern pantry staples. This inspiration appeared around 2010, utilizing canned filling and sometimes boxed stuffing to create simple, one-pan baked meals.

Cooking doesn’t always have to be complicated. Sometimes, it’s the simplest amount of ingredients that come together to recreate a traditional flavor profile without the extra prep work.

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Course Main Dish
Cuisine North American
Keyword pork medallions w/ apples & stuffing
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Instructions
  1. In a large skillet, brown pork medallions & onions in oil over medium-high heat. Remove to paper lined plate & set aside.
  2. Preheat oven to 350 F.
  3. Prepare stuffing according to package directions. In a bowl, combine apple pie filling, apple juice, cranberry sauce, herbs & spices. Spread mixture into a lightly greased 9 x 9-inch baking dish. Place onions over top then nestle pork medallions into apple mixture. Finish with spooning stuffing over all.
  4. Cover & bake for about 55 minutes or until medallions are cooked through. A meat thermometer inserted into pork should read 145 F.
  5. Sprinkle with parsley & serve.

Blueberry & Brie Turkey Wellington

SEASON’S GREETINGS!

Christmas is undoubtedly one of the most special holidays, from the religious significance of the holiday to the cultural impact it has, the delicious food, the festive music, and the classic movies. Christmas provides a magical atmosphere that fills homes with warmth and joy. It’s a time to celebrate and appreciate the blessings in our lives and to spread love and kindness to those around us.

Today, December 25, is my sister Rita’s birthday and though it has been many years since we could all be together at this time as a family, her birth date brings many precious memories. Nostalgia is a very strange thing. It pops up when you least expect it. Taste, smell, music can take you right back to a moment. I have fond memories of her Christmas Eve family birthday ‘parties’. On the eve of Christmas, our family would go to church. After returning home, we were joined by some family friends to have birthday cake and homemade root beer. My parents wanted my sister to always have this special time to honor her birthday apart from the Christmas festivities.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low-key version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it in a basic pastry and baking it. My mother would serve it with tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

I’ve come to realize, there are two turkey ‘camps’ for most people. Those who love a roast turkey for the holiday dinner and those who like to part with tradition and have something different.

Now, I’m not actually in either turkey camp. Sometimes I love a juicy roasted turkey with all the complimentary side dishes. And other times, I crave something a little different but also mixed with a bit of tradition.

This savory blueberry & brie turkey wellington is a perfect showpiece for a holiday meal. Warm, melted cheese and crumbly bacon combined with fresh herbs, blueberries, topped with mushroom duxelle and covered in airy puff pastry. Served with blueberry chutney takes this meal to the next level!

HAPPY BIRTHDAY RITA!

LOVE TO YOU & RICK .. WISHING YOU HEALTH & HAPPINESS!

SEASONINGS GREETINGS TO EVERYONE WHO ENJOYS & FOLLOWS OUR BLOG

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 Blueberry & Brie Turkey Wellington
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Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
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Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
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Instructions
Stuffing
  1. Preheat the oven to 375 F.
  2. In a medium skillet over medium-high heat, heat olive oil. Add bacon, shallot & garlic; cook, stirring frequently, about 5 minutes. Stir in thyme, rosemary, ¼ tsp salt & ¼ tsp pepper. Remove from heat; set aside to cool.
  3. Place the turkey breast on a large cutting board. To butterfly the breast, with a sharp knife, slice into the thickest portion of the breast & cut down the length (the side) of the breast, but not all the way through, about ¾ of the way through. You should be able to unfold the turkey breast like a book.
  4. Place the turkey breast in a large zip lock bag. Using a meat mallet, pound out both sides until they are even in thickness, about ¾-1-inch. Sprinkle turkey with remaining salt & pepper.
  5. Place brie slices on one half of the inside of the turkey breast and the cover with the shallot, thyme mixture, blueberries & bacon. Fold the top over onto the bottom, closing it like a book. Gently transfer the turkey breast to a parchment lined baking sheet.
  6. Place prosciutto slices over the top of the turkey breast. If the prosciutto is thin and tears, that’s ok, just continue to layer the prosciutto over the breast, tucking the prosciutto under the breast as needed.
  7. With either 4 – 5 strands of kitchen twine or wooden toothpicks, tie or ‘pick’ the turkey breast. Don’t tie the breast too tight. Just enough to keep it secure.
  8. Place in the turkey breast in the oven & bake for about 35 minutes. The turkey will be par-cooked & needs to cool for about 10-15 minutes. Once cool enough, cut the twine off (or remove picks) the turkey.
Mushroom Duxelle
  1. While the turkey is cooling, make the mushroom duxelle. In a skillet, add olive oil & cook shallots just until they are soft. Then add the mushrooms & fresh herbs. Let the mushrooms cook until soft & wilted & have released some of their liquid. Stir in the garlic & cook a few minutes longer. Then stir in the breadcrumbs & season with salt & pepper.
Pre-Cooking Turkey
  1. When ready, set the oven temperature to 400 F.
  2. Place one sheet of puff pastry on a flat lightly floured surface. Roll it out a bit lengthwise, about 1-inch. Most puff pastry is about 10×15 inches. I roll the pastry out to about 11×16 or 17. Then do the same with the second piece of puff pastry.
  3. Place one sheet of prepared puff pastry onto a parchment-lined baking sheet. Then place the cooled par-cooked turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
  4. Top the turkey breast with the mushroom duxelle, patting it securely into place. Some of the mushroom mixture will tumble off but just put it back on & continue patting it gently until it sticks. Fold each piece of pastry over the turkey breast in a crisscross manner continuing until the breast is completely covered. Tuck the edges of both sides in & pinch them well. Use any extra bits of pastry to make decorations for the top if you like. I used a small holly leaf cookie cutter to make leaves. Use the egg wash to attach your pastry decorations.
  5. Then brush the remaining egg wash over the puff pastry and sprinkle with a little sea salt if you wish. Place in the oven & cook for 70 minutes. The turkey is done when the pastry is a deep golden brown or meat thermometer reads 165 F. Remove the Wellington from the oven & let stand for 10 minutes before cutting.
Blueberry Chutney
  1. While the turkey is roasting, make the blueberry chutney. In a saucepan, combine all chutney ingredients: mix well. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute.
Serving
  1. To serve, slice the turkey Wellington & place it on a platter. Drizzle with a little blueberry chutney & serve. Serve the extra chutney on the side.
Recipe Notes

NOTE: This recipe has several steps, but it’s worth the effort. The stuffing as well as the mushroom duxelle can be prepared a day in advance and held in the refrigerator. Prepare chutney, cool & refrigerate until ready to use.