Web place the stuffed turkey breast seam side down in the middle of the sausage.

Leftover turkey wellington. Web salt and pepper to taste. Bake at 375 degrees f for 20 minutes or until golden brown. On each rectangle of dough, place 1/4 of the stuffing topped with 1.

For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. In a skillet, melt butter. Ma po tofu is a traditional chinese recipe usually made with ground pork.

Place onto a baking pan and bake in the oven on 275℉/ 135℃until the internal temperature (in the middle where the stuffing is reaches 165℉/74℃). Web unroll or unfold 2 sheets of thawed puff pastry and set on counter. Pull corners of puff pastry around turkey filling and seal with the egg wash.

4 shells, or about 2 servings) 4 pepperidge farm frozen puff pastry shells 1 tb olive oil 1 c (about 4 oz) sliced mushrooms 2 cloves garlic, minced 5 tb homemade turkey gravy 3 tb milk, half and half, or cream ⅔ c shredded turkey 2 tb fresh minced parsley, plus a little more for garnish salt and pepper Fold up the sides and ends of the sausage and press to form the sausage to the turkey breast. Salt and pepper the turkey breast well.

Mix well and remove from heat. Add the remaining butter to the pan, then the soaked. Web preheat oven to 350 degrees.

Place the wellington carefully in a roasting tin and cook in the oven for an hour and 25 minutes. Sprinkle with thyme leaves then slice the breast lengthwise, creating a pocket. Web preheat oven to 425f.