Deconstructed Turkey Wellington with Turkey Bacon Jam
4 store bought frozen pastry shells, thawed
4 boneless, skinless turkey thighs
Salt and pepper to taste
4 cups chicken or turkey stock
1 celery stalk, cut in half
½ onion, cut in half
1 bay leaf
Turkey Bacon Jam
3 Tbsp coconut or vegetable oil
1 pack turkey bacon, cut into ½ inch slices
4 shallots, diced
4 cloves of garlic, minced
½ cup light brown sugar
¼ cup beet juice (or beet water)
¼ cup sherry or apple cider vinegar
¼ cup maple syrup
1 tsp liquid smoke
1 tsp Dijon mustard
salt and pepper to taste
3 Tbsp vegetable or olive oil
1 medium onion diced fine
2 cups diced cremini mushrooms (or any mixture of wild mushrooms)
½ cup diced parsley
1 Tbsp ground thyme or rosemary
2 Tbsp Maggi or Worcestershire
1 cup uncooked turkey
½ cup 35% whipping cream
2 cups home-made or store-bought turkey gravy
½ cup cooked wild mushrooms for garnishing
Fresh thyme leaves for garnishing
Pomegranate seeds for garnishing (optional)
Preheat the oven to 400˚F. Follow package instructions to bake the pastry shells, set aside.
Using a 4-inch ring mold as a stencil, place on top of turkey thigh and use a sharp knife to cut the turkey around the perimeter into a circular shape, season well on both sides. Set excess turkey aside for the duxelles.
Add stock to a 7-quart Dutch oven, heat over high heat, bring to a boil, lower to simmer. Add turkey thighs in single layer with liquid to cover. Add celery, onion, and bay leaf, cover with lid. Cook on low heat for about 30-40 minutes or until the internal temperature reaches 165˚F.
Heat a large skillet with oil over medium heat. Cook the bacon until crispy for approximately 3-5 minutes, transfer to a plate, set aside. Add shallot, garlic cook until shallot is translucent for 3-4 minutes.
Add remaining ingredients for the jam, simmer for 10-15 minutes while stirring occasionally or until the consistency is thickened like jam. Return bacon, stir and remove from heat.
Heat a medium skillet with 3 tablespoons of oil over medium heat and cook the onions and mushrooms for 3 minutes. Season with salt, pepper, add the parsley, rosemary, Maggi and stir while cooking for another 3 minutes. Meanwhile, add the remaining turkey to the bowl of a food processor and purée. With the motor running, add the cream until well blended to a creamy consistency. Season the mixture with salt and pepper and pulse. Add to the skillet with the mushroom mixture, cook while stirring until turkey is done for about 10 minutes.
Stuff the prepared pastry shells with the duxelles, keep warm in the oven until ready to plate.
Serve by spreading a generous amount of jam in the centre of the plate, add a poached turkey thigh over the jam. Remove shells from oven, place over or slightly to the side of turkey, garnish with wild mushrooms, thyme leaves, pomegranate seeds, and drizzle gravy on the side or over the wellingtons, serve at once.
Tip: You may also sous vide turkey thighs with the stock in an airtight bag.
Source: Chef Raquel Fox (islandgurlfoods.com)