Sunday, April 11, 2021

Mini Turkey Wellington

A number of years ago I came across a recipe for a recipe for meatloaf wrapped in dough, called Meatloaf Wellington. Now I know this couldn’t be closer to a Wellington, what without puff pastry, pate or prosciutto, but hey, we put pineapple on a pizza and call it Hawaiian? Why not wrap a meatball in dough and call it Wellington. 

I’ve made this recipe for years, and I always comes out great.  Last night I made them and was finally encouraged to write my version down. So here you go…

Wellington Meatballs


  • 1 cube Butter (for flavor)
  • 1 lb mushrooms, minced
  • 3/4 cup shallots, diced
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons dry sherry
  • Salt and pepper 
  • 3 lbs ground turkey 
  • 4 Tablespoons fresh tarragon, diced (about)
  • 4 Tablespoons fresh thyme, diced (about)
  • 1/4 cup spicy brown mustard
  • 3 eggs + 1 egg for egg wash 
  • 3/4 cup bread crumbs (give or take)
  • 3 tubes Pillsbury thin crust pizza dough, cut into 1 1/2 inch square pieces. 


  1. Melt butter. Add shallots and heat until translucent. 
  2. Add mushrooms and continue to sauté until dry.
  3. Add salt, pepper, Worcestershire and sherry. Continue to sauté until reduced by 1/2. Remove from heat. Let cool a little. 
  4. Add turkey, and eggs to a large bowl. Add mushroom and onion mixture. Mix to combine. Add enough bread crumbs to firm up texture. 
  5. Heat oven to 375°. Cut pizza dough. Scoop 1 ounce (or so) on cut dough squares. Fold squares over meat mixture, completely sealing. Set on prepared baking pan. 
  6. Beat 1 egg for egg wash, then brush tops of Wellingtons with egg wash. 
  7. Bake balls for 30 minutes or until golden brown. 
  8. Serve with incredible mustard.

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