Chef Walter’s Turkey Wellington

Originally posted on CBS Philly:

Chef Walter Staib stopped by Talk Philly with a recipe for your Thanksgiving.

For more information on Dietz & Watson, visit: www.dietzandwatson.com

Turkey Wellington
A Recipe by Chef Walter Staib

Serves two

1 pound Dietz & Watson Carving Ready Turkey Breast
4 tablespoons butter
4 cups button mushrooms, cleaned and chopped coarsely
½ cup onions, chopped
¼ cup red wine
1 cup brown gravy
Salt and pepper, to taste
1 teaspoon dried thyme
½ teaspoon dried sage
1 sheet puff pastry dough

In a large skillet, melt the butter and add the onions. Cook until translucent, about 8 minutes. Add the mushrooms and let cook another 5 minutes until pan is dry. Deglaze with the wine, scraping up any brown bits of the pan with a spoon. Add the gravy and cook over low heat until the mixture has reduced. Take off heat and let cool.

Preheat oven to 350…

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