Turkey Wellington Boots

Turkey Wellington Boots

Ingredients:
2 turkey tenderloins
2 1/2 oz. ham-flavored turkey, sliced thin
1 egg, beaten
1/4 cup butter or margarine
1/2 cup onion, chopped fine
1/2 lb. fresh mushrooms, chopped fine
1/4 cup fresh parsley, chopped
1/2 tsp. marjoram leaves, crumbled
2 tbsp. brandy
1 sheet puff pastry (if using frozen, thawed)

Directions:
Melt butter in small saucepan. Add onions and mushrooms. Saute until tender.
Add parsley and marjoram. Stir in brandy. Simmer until mixture is almost dry. Remove
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
from heat and chill.
Heat skilled to high. Sear tenderloins on all sides until browned. Remove and
cool.
Roll pastry on lightly floured board to 15"x40" sheet. Cut in half. Spread 1/2 of
chilled mushroom mixture on each piece to within 1/2–inch of edges. Cover with half
of sliced ham–flavored turkey. Place seared tenderloin in center of pastry. Carefully
wrap pastry around tenderloin, sealing edges with water. May be refrigerated at this
point for cooking later.
Preheat over to 400F. Place pastries in baking pan. Prick pastry top with
toothpick. Brush with beaten egg. Bake for 20 to 25 minutes or until pastry is golden
brown. Remove and let sit for 5 minutes before slicing to serve.
Guests were saddened to note the absence of Myrtle from our pond this year.
She was a cantankerous old bird and ultimatelyshe succumbed to a bad habit:
pecked a sleeping dog once too often. She made a fine dinner and a good lesson:
better left alone than become a dinner bone...
Oriental Glazed Duck
1–5 pound duck, rinsed, patted dry
2 lemons, halved
salt and ground pepper to taste