Turkey Breast in Blankets

Heat canola oil in a large deep skillet or Dutch oven. Brown on both sides, starting skin side down. Cool, Rap breast pieces and refrigerate to firm the breasts up Prepare dressing with sausage, onion and celery according to your town recipe. Cool dressing. Roll out 1 sheet of pastry on lightly floured surface. Top the pastry with half of the stuffing leaving a border. Place a browned breast , skin side down, on the edge closest to you, wrap and roll the Wellington, Trim and tuck, secure edges with a brush of water or egg wash. Repeat the the remaining breast. Chill at least 30 min.. Place rack in the oven at mid level or where turkey will fit in. Preheat to 400 C. Put breasts on large parchment-lined baking sheet, Brush top with egg wash. Top with foil. Bake 40 min. Remove foil and bake 20 min longer or until golden color. Cool 20 min before slicing and serving. Serve with Turkey gravy made from turkey broth, butter, flour, salt, pepper and a shot of worcestershire sauce.