Holiday Turkey & Mushroom Wellington

Instructions

1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Pat turkey dry; season with salt and pepper, if desired.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey; cook 2–3 minutes per side or until lightly browned. Transfer to a plate; cool at room temperature 10 minutes. Brush with 1 tablespoon mustard.
3. In same skillet, heat remaining oil over medium. Add mushrooms, onion and thyme; cook, stirring often, 10–12 minutes or until vegetables are tender and moisture has evaporated. Cool 10 minutes.
4. On a lightly floured surface, roll pastry into a rectangle large enough to enclose turkey. Spread mushroom mixture down center; arrange turkey over mixture. Fold pastry around turkey; pinch seams and ends to seal. Transfer seam-side down to prepared sheet pan.
5. In a small bowl, whisk together egg and water; brush over pastry. Use remaining pastry sheet to create a lattice topping. Cut three small slits in top. Bake 35–40 minutes or until pastry is golden brown and internal temperature of turkey reaches 165 degrees. Let rest 15 minutes.
6. Meanwhile, in a small saucepan, stir together stock, cranberry sauce and remaining mustard. Bring to a simmer over medium-low; cook, stirring occasionally, 7–10 minutes or until slightly thickened. Serve Wellington with cranberry sauce.