Sunday, June 16, 2013

Turkey Wellington - Dairy Free, Egg Free

  My husband and I are suckers for all things Gordon Ramsay. We love Kitchen Nightmares, Masterchef, and Hell's Kitchen. We loved Gordon Ramsay's F-Word and we recently watched a docu-series of Gordon in India on Netflix. It seems that in almost every show you see Gordon on though, Beef Wellington is mentioned if not prepared. Beef Wellington is a traditional British dish made from beef fillet coated in pate and mushroom puree, wrapped in puff pastry and then baked. I've never had it, but it looks great!

  Well, Chris requested I try to make a Jack friendly version for Father's Day and, well, I think we were pretty successful! In fact, this was one of my favorite things I've ever made. My ONLY qualm with it, and it's a small qualm, is that it was soggy on the bottom. But it reminded me so much in flavor of a beef french dip sandwich that the sogginess actually seemed perfect. I searched "Turkey Wellington" and actually found lots and lots of recipes, but they were all very different from Beef Wellington, even some that included cranberry sauce in place of the pate. My recipe set out to mimic as closely as possible the ingredients used in traditional Beef Wellington.

  This was adapted from Gordon Ramsay's own recipe and actually only required a few substitutions to fit our needs.

Turkey Wellington

2 Boneless skinless turkey breast fillets 
3 tsp olive oil
2 tsp salt
1 tsp pepper
16 oz package baby bella mushrooms
1/2 lb thinly sliced deli oven roasted turkey breast
2 tsp yellow mustard
1 can Pillsbury Big Flaky Crescent roll dough
1/2 cup melted Earth Balance buttery spread

Heat 2 tsp olive oil in a medium skillet over high heat. Rub turkey breasts with salt and pepper, being sure to really push the seasonings into the meat. Sear each side of turkey breasts until golden brown, about 1 1/2-2 minutes per side. This is only for color and texture, you are not trying to cook the meat at this point. Remove from heat. Brush turkey with mustard on all sides and set aside.
Coarsely chop mushroom caps and stems. Using a food processor or blender, puree mushrooms. You can also mash them with a fork, but the results won't be as smooth. Heat remaining oil in skillet over medium heat. Saute mushrooms until moisture is released (the puree will become more wet looking). Season with a pinch of each salt and pepper and set aside.
 Lay an 18 inch piece of cling wrap on your work surface. Overlapping slightly, lay half of the sliced turkey breast out. You will be wrapping the whole turkey breast in the sliced breast, so when laying out the slices be mindful the how long and big around your whole breast is and try to make the area covered large enough. I'm sorry if that is hard to understand, but once you are doing it you should understand. Spread half of the mushroom puree evenly over sliced turkey. Lay one whole turkey breast on the slices and wrap the slices around it. Wrap tightly with the cling wrap. Repeat with other breast and refrigerate for 20 minutes.
 On a lightly floured surface, unroll crescent dough. Pinch the perforated seams together along the diagonal lines to form four rectangles. Set two rectangles aside. Pinch the seams between the two rectangles to close the perforations and spread it out large enough to cover the turkey breast. Remove the cling wrap from one turkey breast and wrap it in the dough. Place it folded side down on a baking sheet. Brush with melted butter. Repeat with second breast.
Bake 35 minutes, covering lightly with foil partway through once dough becomes a nice dark golden brown.
Allow to rest 10 minutes before slicing.
Serve with roasted potatoes.