• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
232
Protein:
12g
Fat:
13g
Carbohydrates:
18g
Sodium:
279mg

Credit
Wooloo (http://wooloo.ca/) 

Serves: 16
Prep Time: 20 mins
Cook Time: 75 mins
TIP: Reserve the turkey broth for making soup!
  1. Place the turkey breasts in a large saucepan with onions, carrots, celery and pepper grains.
  2. Add enough water to cover and then bring to a boil with the lid on.
  3. Once it is simmering, reduce to low heat and bake for about 15 minutes. Then turn oven off, turn the breasts over and let sit for another 20 minutes.
  4. Remove the turkey, allow the meat to cool and shred.
  5. Store the broth.
  6. In a large skillet, sauté the French shallot in a small amount of oil.
  7. Then add the turkey broth, fresh cranberries, a sprig of rosemary and salt. Simmer on low heat for 20 minutes.
  8. Add the Velveteen mix to thicken the sauce and then boil for 1 minute.
  9. Remove from heat and reserve.
  10. Take a first packet of the puff pastry and roll out with a little flour.
  11. Cut 16 rounds.
  12. Line a cookie sheet with parchment paper and align the puff pastry.
  13. Add the turkey fray with a little sauce.
  14. Spread the 2nd pack of dough and remake 16 rounds.
  15. Add pulled turkey to each round and form to look like a pumpkin.
  16. Bake 15-20 minutes at 400°F, or until the dough is golden.
  17. Serve with a few rosemary sprigs, a butternut squash purée and green vegetables or any vegetable of your choice.
 

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