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Turkey Puffs with Cranberry Cabernet Sauce Recipe


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     Turkey Puffs with Cranberry Cabernet Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   40 mins

1 cup chicken broth
1 cup dried wild mushrooms
1 medium onion, thinly sliced
2 Tbl butter
1 tsp minced fresh tarragon or 1/4 tsp dried tarragon
1/4 tsp salt
1/4 tsp pepper
1 pkg (17.3 oz) frozen puff pastry, thawed
8 oz thinly sliced cooked turkey
1/2 cup spreadable chive and onion cream cheese
1 egg, beaten
1 cup chicken broth
1 cup dry red wine or additional chicken broth
1/2 cup balsamic vinegar
3/4 cup jellied cranberry sauce

In a saucepan, combine broth and mushrooms; bring to a boil. Remove from heat; let stand for 15-20 mins. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer.
In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 mins or until golden brown. Add the tarragon, salt, pepper; chopped mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated.
On a floured surface, unfold puff pastry. Roll each sheet into a 12-in x 10-in rectangel; cut each into 2 pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese. Brush pastry edges with water. Bring long sides over filling, pinching to seal. Turn pastries seam side down. Cut slits in pastry. Brush tops with egg. Bake at 400 Deg F for 20-25 mins or until golden brown.
Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.

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