Puff Pastry Turkey
Well, for this recipe I needed a little help from my Uncle Mike. I had a wine question and I know nothing about wine. Tonight’s dinner called for a Chardonnay and I swore I had some at home collecting dust, but what I really had was Riesling…what the heck is that? Anyway, this is where Uncle Mike comes into play. I called him for some sage wine advice and knowledge, my question, can I use the Riesling, what I learned, Riesling is sweeter. So after Uncle Mikes Google search he surmised that I could use the Riesling. Dinner was a hit…thanks Uncle Mike.
2 lbs. turkey breast cutlets cut into bite size pieces
1 ½ cups sliced fresh mushrooms
1 cup frozen pearl onions
1 small fennel bulb chopped into small pieces
1 tsp. chopped garlic
1 tablespoon Herbes de Provence
1 can cream of mushroom soup
½ cup white wine
1 tsp. salt
½ tsp. ground pepper
1 box of frozen puff pastry shells
Combine the above ingredients in a large bowl except puff pastry and stir. Place into a crock pot and cover and cook on low heat for about 3 ½ to 4 ½ hours.
About a half hour before serving, bake the puff pastry in a preheated 400 degree oven according to package instructions. Serve in pastry shells.
