Turkey Prosciutto Wellington


For the last 65 years, Canada has celebrated Thanksgiving Day on the second Monday in October. It’s one of those holidays that tend to bring families together, both physically and emotionally. Unfortunately, though, in this highly technological age, it seems as if we have become more connected digitally than emotionally.

The thing about fall is that it gives us a different perspective, it represents a time of change. As nature bursts with its fabulous fall foliage, it gives us a little bit of extra time to make the most of what we have left in this year before the grand finale. The word ‘thanksgiving‘ itself, makes one pause and ask, what am I thankful for this year?

Some time ago, I read an article that was posted on Facebook by Larry McDaniel. When things are verbalized it seems to make them unmistakably clear. I want to re-post this article as I thought it is certainly worth reading and giving some serious thought to.

So today I stopped and filled up my car and I was thankful.

Thankful that I have a car, thankful I have money to buy gas,

Thankful that there are no war planes flying over me,

Thankful that I will be eating soon,

Thankful that all my loved ones are safe and sound,

Thankful that I live in a country where I have freedom to do so many things,

Thankful that the air I breathe is not filled with smoke and gun powder,

Thankful that I will sleep in silence and wake up to a beautiful day.

I think its time that we all be a lot more thankful and definitely more grateful!!

Enjoy your Thanksgiving however you choose to celebrate it.

Print Recipe
Turkey Prosciutto Wellington
  1. Preheat oven to 375 F.
  2. In a skillet, melt butter. Add leeks and mushrooms and sauté on medium high heat until leeks become tender, about 5-7 minutes. Add broth and stuffing mix. Mix well & remove from heat. Allow to cool to room temperature.
  3. Roll out puff pastry to a rectangle large enough to cover turkey breast. If two sheets are required, brush water or egg wash on one short edge of pastry and press edge of second sheet onto the first sheet. Press gently until seam is sealed.
  4. When stuffing is cool, cover pastry with stuffing, leaving a one-inch edge all the way around. Cover the stuffing layer with prosciutto. Brush turkey with mustard, then lay turkey just to right side of the center.
  5. Bring right side edge up & over the top of the turkey breast. Repeat with the left side. You should trim any excess dough before sealing so it won't be too thick.
  6. Mix beaten egg with a Tbsp of water & brush edges of pastry to seal. Tuck the ends of the dough around the turkey breast & over each other to seal.
  7. Place the turkey, seam side down, on a parchment covered baking sheet. Cut slits in the top of the dough to vent steam. Brush entire pastry with egg wash.
  8. Tent a piece of foil over the top & bake for about 30 minutes. Remove foil & continue baking until the crust is golden for about 20-30 minutes, depending on size of turkey breast. The internal temperature should reach 165 F.
  9. Remove from oven and allow to rest for 5-10 minutes before slicing. Top with cranberry sauce and serve.

Turkey Stuffed Pasta Shells

I have always favored using ‘conchiglioni’ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.

Over the years, I have stuffed jumbo pasta shells with just about every imaginable filling I could conjure up. To say the least, I love this kind of meal.

Since we are just past ‘turkey season’ and if you are someone who enjoys that festive meal … here’s a new spin on it. Turkey, stuffing, sweet potatoes and gravy all tucked into some pasta shells.

Without a doubt, these shells were even better than I had expected and this recipe made enough that I froze some for another meal. What’s not to like about that?

Print Recipe
Turkey Stuffed Pasta Shells
  1. Cook pasta shells according to package directions for al dente. Drain & set aside.
  2. In a large saucepan, scramble-fry ground turkey with spices until no longer pink.
  3. Preheat oven to 350 F.
  4. In a large bowl, combine mozzarella cheese, turkey, stuffing & green onions. In a small bowl, Stir sweet potatoes with chili powder.
  5. Fill each pasta shell with 2 Tbsp stuffing mixture & 2 tsp sweet potato mixture. Combine 1 cup of gravy with any remaining filling & spread on the bottom of a 13" x 9" baking dish. Place filled shells overtop, drizzle with remaining gravy & sprinkle with Parmesan cheese.
  6. Bake, covered for 15-20 minutes or until heated through. Serve with cranberry sauce if you wish.