In my article on the home page I have a recipe for wild turkey breast that should work just as well with a domestic bird. Given the size differences, I might want to divide each breast piece in half, and make four Wellingtons, but, otherwise significant changes shouldn't be necessary.
So, for a really different take on turkey, try adaptingWild Turkey Breast Wellington with Wild Mushroom Sauce
¼ cup chicken liver or other spreadable pate
½ oz Cognac
1 pate brisee or other pastry dough
2 wild turkey breast filets, deboned, and tied to form cylindrical shapes
¼ cup butter
2 egg whites
Mix the chicken liver pate and Cognac and spread over the pastry to a thickness of ¼ inch or thinner.
Sauté the shaped turkey breasts in the butter until browned on all sides. Remove from the pan and allow to cool. Remove the ties and roll up in the pastry, pinching the edges to seal. Place on a sheet pan, seam side down.
Whip the egg whites and brush onto the Wellingtons. Bake in a hot oven (375F) for an hour and 15 minutes until the pastry is golden brown. Cut Wellingtons in slices about an inch thick and serve over a pool of sauce.Wild Mushroom Sauce
¼ lb wild mushrooms, thinly sliced
2 tbls unsalted butter
2 tbls flour
1 cup chicken or turkey stock
½ cup white wine
¼ tsp tarragon
Salt and white pepper to taste
½ cup cream
1 egg yolk
In a saucepan melt the butter. Add the flour and cook the roux a minute or two. Gradually add the stock, white wine, tarragon, salt and pepper. Simmer the mixture a few minutes and add the mushrooms. Simmer five minutes.
Remove pan from heat and stir in the cream with the egg yolk. Cook the sauce, stirring, until it is heated through, but do not let boil.
BTW, if you haven't seen the article and would like to, you can find it here: http://www.cheftalk.com/cooking_arti...ng-Dinner.html