Day After Thanksgiving or Christmas Turkey Wellington
Transform your holiday leftovers into a show-stopping centerpiece with this Day After Thanksgiving or Christmas Turkey Wellington. This recipe wraps your leftover turkey, stuffing, and cranberry sauce in a flaky puff pastry, creating a golden, savory pastry parcel that's as beautiful as it is delicious. Perfectly seasoned and brushed with an egg wash for a stunning finish, this dish takes just 25 minutes to prep and bakes to perfection in 30 minutes. It’s an elegant way to breathe new life into holiday ingredients, making it ideal for a cozy family lunch or a next-day festive dinner. Serve it warm with leftover gravy or a crisp green salad for a meal that feels as celebratory as the day before. Perfect for post-holiday gatherings or a casual yet impressive family treat! Keywords: turkey wellington, holiday leftovers, Thanksgiving leftovers recipe, Christmas leftovers, puff pastry recipe.
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Recipe Information
Ingredients
- 2 cups leftover cooked turkey (breast or thigh meat)
- 1.5 cups leftover stuffing
- 0.5 cups cranberry sauce
- 1 sheet puff pastry (thawed if frozen)
- 1 large egg
- 1 tablespoon water
- 2 tablespoons all-purpose flour (for dusting)
- 1 tablespoon melted butter (optional for glaze)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly dust a clean surface with flour and roll out the puff pastry sheet into a rectangle approximately 12x14 inches.
In a medium bowl, mix the leftover turkey with a pinch of salt and black pepper to season it if needed.
Spread the stuffing evenly over the center third of the puff pastry, leaving about 1 inch of space at both the top and bottom edges.
Layer the turkey on top of the stuffing, pressing gently to form an even layer.
Spread the cranberry sauce evenly over the turkey layer.
Carefully fold one side of the puff pastry over the filling, then fold the other side to overlap, enclosing the filling completely. Pinch the seams together to seal tightly.
Tuck in the edges at the top and bottom, pinching to seal them as well.
In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the outside of the Wellington with the egg wash for a golden crust.
For added shine, you can optionally brush with melted butter before baking.
Using a sharp knife, gently score diagonal lines across the surface of the pastry to create a decorative pattern, being careful not to cut all the way through.
Place the Wellington seam-side down on the prepared baking sheet and bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let rest for 5 minutes before slicing and serving.
Serve warm with leftover gravy, extra cranberry sauce, or a simple green salad.
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3687 mg | 160% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 59.3 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 242 mg | 19% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
