Day After Thanksgiving (Or Christmas) Turkey Wellington

• 1 small onion, diced
• 1 lb mushroom, sliced
• 2 tablespoons olive oil
• 4 sheets premade puff pastry, squares (4 x 4-inch)
• 1 cup turkey stuffing, cooked (leftover)
• 1 lb turkey meat (leftover)
• salt and pepper, to taste
• 1 egg, beaten
• 1/4 cup milk
• gravy (leftover)
• cranberry sauce (leftover)

1. Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside.
2. Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares.
3. Top the stuffing with 1/4 pound leftover turkey pieces.
4. Top turkey with sauteed mushrooms and onions.
5. Add salt and pepper, to taste.
6. Beat together egg and milk.
7. Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash.
8. Bake at 375 degrees for 20 minutes or until golden brown.
9. You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable.
10. Enjoy!

onion, mushroom, olive oil, premade, turkey stuffing, turkey meat, salt, egg, milk, gravy, cranberry sauce

Taken from www.food.com/recipe/day-after-thanksgiving-or-christmas-turkey-wellington-4953 (may not work)