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.
June 11th, 2008 at 10:03 pm
Ok. It ’s me Aunt “B” again,,,can’t find a fennel bulb, checked in produce, and dry spices,,,Produce guy was only 12 so he didn’t know either,,,How bout,some help here, Planning this for tonight,wish me luck,,Let you know how we do.
June 12th, 2008 at 7:45 am
Hey Barb,
You can find fennel at the Redners and also Giant usually carries it. Do you know what it looks like? It looks similar to a huge onion with almost dill looking stems coming off the top…that is as close of a description as I can get. I would not use dried. If you seriously want to make it and can’t find the fennel you could always subsitute something else like maybe a leek which has an onion flavor or some carrots.