Chicken and Turkey Wellington

Last Christmas I didn't give you my heart, no, but I did make a stuffed Turkey Wellington. I thought it would be really complicated but it was easy and looked oh-so-fancy.

1 Kg/2.2. lbs Turkey meat, one piece, no bone
4-6 spring onions
2 cans mushrooms
handful of fresh parsley
1 1/2 apples, peeled and chopped
1/2 can of cranberries
1 package of puff pastry, I think mine was like 759 grams, like 3/4 kilo.

I bought about 1 kilo (2 lbs) of turkey filet, I think it was breast. It looked like a rather large chunk, so I sliced it ALMOST all the way through and then folded it open.
For the filling, I fried up some spring onions, mushrooms, parsley, and some apple chunks. Basically, what you would put into your normal turkey stuffing but without bread cubes.
Next, I spread the stuffing (be sure to chop it small) on the meat, and then rolled it up and tied it with cooking yarn. (At least that's what they call it here...)
Next, I browned the roll from all sides, not too much though, just enough to seal the pores. I also hadn't put any spices on it yet, it's better to do that after it has been browned.

Now, the best thing to do is to let the roll cool off before you use the puff pastry on it or the puff pastry melts a bit and any decorations you do won't look pretty anymore.
I put the turkey roll on my baking pan, the oven was on about 180 C° (350 degrees Fahrenheit). I arranged the puff pastry sheet over the turkey roll, not covering the bottom on which it lay. Before, I cut of a strip of the puff pastry and cut out some diamond shapes that I arranged to look like flowers. (All the artists may let their imaginations run wild)
For that pretty shine, you can either brush milk all over the pastry, or egg yolk, egg white or a whole egg that has been slightly whipped. Milk makes it the shiniest in my opinion, but egg will make any decorations stick well.
I think I left it in the oven for about 45 min, not exactly sure. I would poke near the bottom of the turkey with a knife and watch what color the liquid was that came out. Since it was already browned it didn't take that long to cook, and it actually came out a little too dry since I was afraid of having an un-done birdie.
Sadly, I have no picture,since it did look rather cute, especially when you start to slice it and you can see the swirl on the inside! I had put cranberries in the filling for sweetness sake, but I am sure that any sort of filling will do. I would suggest this way of making a turkey since it looks real fancy when finished, though it only takes you about 30 min. to prepare it. He he he!

Oh, before I forget it, a nice way of making chicken breast (for visitors, for example) is to cut little pockets into the chicken boobs, fill them with something like onions and mushrooms, secure the opening with a toothpick and brown them. Then u also make them "wellington", be sure to take out the toothpicks first though, cover them in puff pastry and stick them into the oven. Cheap, easy yet a nice "adult food", haha.