Turkey Wellington with Wild Rice Souffle

1 3/4 lb boneless turkey breast tenderloins
1 egg, separated
2 tbsp grated orange peel
3 cups cooked wild rice
1 sheet puff pastry (18x9 inches)
1 bunch fresh watercress, garnish
salt and fresh ground pepper

Sauce (heat in heavy saucepan and keep warm)
5 oz currant jelly
2 tsp Dijon mustard
2 tbsp port wine
2 tbsp lemon juice

Preheat oven to 375°F. Season turkey with salt and pepper; set aside. In small bowl, beat egg white until stiff; fold in orange peel and wild rice. Place turkey on long edge of pastry. Top evenly with wild rice mixture; roll pastry. Pinch together openings; place seam side down on large greased baking sheet. Beat egg yolk with 2 tsp water and brush on pastry. Bake 40-45 minutes until golden brown.

To serve: cut into 18 slices using sharp serrated knife. Combine all sauce ingredients in small saucepan; heat until warm. Divide sauce among 6 warm serving plates; top each plate with 3 slices of Wellington and garnish with watercress, if desired.

Recipe compliments of the Minnesota Cultivated Wild Rice Council