Christmas can be exhausting.
It can also be exhilarating.
It’s usually more of the latter than the former.
One of my FAVORITE things about Christmas (well, after Christmas Eve, seeing the boys’ faces Christmas morning, making Christmas brunch, going to church, thanking God at the manger scene, opening gifts and basking in the glow of a happy day) is making Christmas dinner.
Christmas dinner is a chance to be magnificent.
The stockings were hung by the chimney with care, the presents were nestled all snug in their beds (oh wait, that was the children) and all was right with the world on Christmas morning.
Then, there’s that air of expectation that creeps into midday on Dec. 25. Presents are opened, brunch is consumed and all that’s left is the Christmas beast. I mean, feast (sorry, “The Grinch” slip).
Why not go all out on Christmas night? Give your family one more gift of magnificence. (And, make them help!)
Honeysuckle White® Fresh Turkey is on sale at Brookshire’s this week, and you can ask the butcher to cut slices for you. Then, you have all the rest of the bird for use in soups and such!
1 Tbs extra virgin olive oil, plus extra for drizzling
1 Tbs butter
1 shallot, chopped
1/2 lb button mushrooms and stems, chopped
salt and pepper
2 Tbs dry cooking sherry
4 slices turkey breast or assorted cuts (about 4 cups)
8 oz chicken paté (if you don’t want to use chicken paté, puree 6 ounces turkey breast in the food processor with 4 tablespoons cream)
1 sheet frozen prepared puff pastry, defrosted
1 egg, beaten with a splash of water
Preheat the oven to 425˚ F.
Heat a small skillet over medium heat. Add the olive oil (one turn of the pan), butter, shallots and chopped mushrooms. Sauté for 5 minutes; season with salt and pepper. Add the sherry to the pan and let the liquid evaporate. Remove from the heat.
In a nonstick skillet over high heat, sear the turkey for 2 minutes on each side in a drizzle of olive oil. Remove from the heat, and season the meat with salt and pepper.
Cut the paté (or prepared turkey puree formed into a loaf) into four pieces horizontally. Unfold the puff pastry sheet onto a cutting board, and cut into quarters with a sharp knife. Roll each piece of dough into a 10 x 6-inch rectangle.
On each rectangle of dough, place a quarter of the cooked mushrooms. Top with a slice of paté and one slice of turkey. Wrap the dough up and over the meat, then pinch and seal the dough with egg wash and trim any excess. Turn the wrapped Wellingtons over, seam-side down, and brush all over with egg wash. Use the egg wash as “glue” to affix dough garnishes.
Bake the Wellingtons on a baking sheet for 30-35 minutes until golden. Let stand for 5 minutes then serve.
Nutritional Information: Calories Per Serving: 439, Calories from Fat: 287, Fat: 32 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 141 mg, Sodium: 684 mg, Potassium: 305 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 2 g, Protein: 15 g.
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